Monday, February 9, 2015

Northwest Salmon Soup

This recipe comes courtesy of a special magazine publication by Better Homes and Garden, Soups & Stews, 2014 second printing.  I couldn't find any copy of the recipe online and this turned out exceptional so I simply had to share it.  I have made a number of the recipes in the magazine and been very pleased.  This is a beautifully simple soup, not heavy but nicely warming.  Hubby commented that it would be a wonderful summer soup, he loved the addition of the kale, and he would welcome seeing the soup again any time.  The girls both asked for seconds and thirds.  I must say, the smell of onions sauteing with paprika is delightful.  We will definitely be seeing this healthful soup at our table again!

Northwest Salmon Soup
barely adapted from BHG
serves 4

12 oz. fresh or frozen salmon fillets, thawed
2 tbsp butter
1 large yellow onion, chopped
½ tsp paprika
¼ tsp fresh ground pepper
4 cups chicken broth (32 oz.)
2 cups chopped fresh kale or baby kale
2 cups chopped Yukon gold potatoes or new red potatoes
½ cup shredded carrot, about 1 medium
1 tbsp snipped fresh dill
sea salt and fresh ground pepper

Optional toppings:
sour cream
kettle chips
fresh dill
salmon roe

Remove skin and bones from salmon if necessary.  Cut into 1" pieces and set aside.  In a large sauce pot, melt butter over med-low heat.  Add onion and cook for 10-12 minutes until tender, stirring occasionally.  Season lightly with salt and pepper while cooking.  Increase heat and brown onions until just golden.  Stir in paprika and pepper.

Stir in chicken broth, kale, potatoes and carrot.  Bring to a boil, then reduce heat and cover.  Simmer about 10 minutes until potatoes are tender.  Add the salmon and dill.  Cook, uncovered for about 3 minutes until salmon flakes easily.

Top with desired garnishes and serve hot.

1 comment:

  1. I never think of putting salmon in soup but this sounds wonderful!


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