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Cream Of Salmon Soup
A deliciously rich and creamy salmon soup that makes the perfect light lunch of starter for a supper party
Ingredients
- 1 stalk celery
- 2 spring onions
- 1 leek
- 2 cm ginger grated
- 1 bay leaf
- 1 pinch cinnamon
- 1 pinch nutmeg
- 500 ml water
- 200 g tinned tomatoes half a tin
- 100 ml double cream heavy cream
- 200 g salmon
- 1 lime juice only
- 1 tbsp dill chopped
- 1 tbsp chives chopped
- salt and pepper to taste
Instructions
- Finely chop the celery, leek and spring onions and add them to a pan along with the water bay leaf and ginger and bring to the boil.
- Add the tinned tomatoes and spices and simmer for 30 minutes
- Blend till smooth and add the cream and simmer for 4 minutes before adding the salmon and continuing to simmer for 4 minutes more till salmon has cooked through.
- Add the fresh herbs and lime juice and season to taste
Video
Notes
This recipe serves 2 people, simply double up the ingredients to suit your requirements.
Your cream of salmon soup will keep in the fridge for a couple of days in a couple of days and can be frozen for up to 3 months. Defrost thoroughly and reheat till piping hot.
Nutrition
Calories: 393kcalCarbohydrates: 21gProtein: 24gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 112mgSodium: 230mgPotassium: 1043mgFiber: 5gSugar: 9gVitamin A: 2047IUVitamin C: 29mgCalcium: 145mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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