Smoked Salmon Soup (Print Version)
# Ingredients:
01 -
4 oz smoked salmon, diced and ready to use.
02 -
½ medium onion, finely chopped.
03 -
2 cups canned tomatoes, broken up.
04 -
1 cup thinly cut leeks.
05 -
1 cup thinly cut mushrooms.
06 -
¼ cup of butter.
07 -
1 tablespoon garlic, minced.
08 -
32 ounces clam juice.
09 -
¼ cup cilantro, freshly chopped.
10 -
2 tablespoons chopped fresh parsley.
11 -
Kosher salt, add as needed.
12 -
Black pepper, adjust to taste.
13 -
Crushed red pepper, adjust to your spice level.
14 -
½ teaspoon Old Bay (optional).
15 -
2 tablespoons of dill, chopped. Keep extra for topping.
16 -
3 tablespoons regular flour.
17 -
1 cup milk.
18 -
1 cup of cream.
19 -
¾ pound fresh salmon, diced into ½-inch pieces.
# Instructions:
01 -
Heat butter in a pot. Toss in onions, mushrooms, leeks, and garlic. Cook for 10 minutes until mushrooms release liquid and onions get soft.
02 -
Pour in clam juice. Add the smoked salmon, canned tomatoes (squash them a bit), spices, and herbs. Stir while it heats up.
03 -
Mix flour into milk until lump-free. Add cream, stir, then slowly combine with soup.
04 -
Add the diced salmon and let it simmer gently for 5 minutes. Blend some or all of the soup if you'd like it smoother. Sprinkle some dill on top and season as needed.
# Notes:
01 -
Hot-smoked salmon amps up the smoky taste.
02 -
Avoid boiling the soup once you’ve added cream or milk.
03 -
You can leave the soup chunky or blend it for a creamy consistency.