Salmon Soup
User Reviews
0.0
0 reviews
Unrated
Salmon Soup
Report
Veggie-loaded Salmon Soup cooked in a light and creamy broth with a touch of fresh dill, a healthy, delicious and nutritious soup that is packed with all the goodness we need from a meal. It's incredibly comforting not only in the cold season, but also all year round, and it's a great family-favourite soup recipe that goes down well for lunch and dinner.
Share:
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- 30 g salted butter ( 2 tbsp)
- 3 medium potatoes
- 2 cups mixed vegetables ( broccoli and cauliflower florets, sliced carrots)
- 1 onion
- 2 cloves of garlic
- 3 cups chicken stock/broth ( or fish stock)
- ¼ cup double cream (heavy cream)
- 2 tablespoon fresh dill
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large pot, add the butter and olive oil and allow the butter to melt.
- Add the peeled and chopped garlic and onion and fry until golden.
- Add the broccoli and cauliflower florets, sliced carrots, peeled and chopped potatoes and stock, place a lid on the pot and leave to cook until the veggies are nearly tender.
- Have the cream in small bowl, and gradually add a few tablespoons of the hot liquid, mixing well after every tablespoon.
- Remove the pot from the heat, and pour the hot cream in, then give it a mix.
- Add the fish fillets cut into chunks and skin removed.
- Place the lid back on, and cook for a further 5 minutes for the salmon to be poached and the veggies tender.
- Season with salt and pepper and garnish with freshly choppped dill.
Notes
- The golden rule when adding cream/yogurt/sour cream or creme fraiche to any hot soup/stew is that they must have the same temperature to the hot liquid, or they will curdle and you will end up with a not-so-appealing dish - still tasty though!
- Simply add a few tablespoons of the hot liquid to the cream, mixing well after each tablespoon added, then remove the pot from the heat and add the cream - no curdling whatsoever!
- Salmon cooks super fast in a hot broth, it really doesn't need more than 5 minutes, so make sure the veggies are nearly cooked through before adding the fish it - cooked for too long, the salmon will not keep its shape.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
23g
(8%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
86mg
(29%)
Sodium
998mg
(42%)
Potassium
886mg
(25%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
5358IU
(107%)
Vitamin C
13mg
(14%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 86mg | 29% |
| Sodium | 998mg | 42% |
| Potassium | 886mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 5358IU | 107% |
| Vitamin C | 13mg | 14% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
