Salmon Soup Creamy (Print Version)
# Ingredients:
01 -
4 oz smoked salmon, diced small.
02 -
1 cup milk.
03 -
32 oz clam broth.
04 -
1 tablespoon finely minced garlic.
05 -
1 cup leeks, sliced thin.
06 -
1 medium yellow onion, diced.
07 -
½ teaspoon Old Bay seasoning (optional).
08 -
1 cup heavy cream.
09 -
¼ cup butter, softened.
10 -
Crushed red chili flakes to your liking.
11 -
2 cups canned tomatoes, crushed lightly.
12 -
¾ pound fresh salmon fillet, cubed into ½-inch pieces.
13 -
2 tablespoons freshly chopped dill, plus extra for topping.
14 -
¼ cup freshly chopped cilantro.
15 -
Black pepper as much as you want.
16 -
3 tablespoons plain all-purpose flour.
17 -
Kosher salt, sprinkle to taste.
18 -
2 tablespoons parsley, freshly minced.
19 -
1 cup mushrooms, cut into thin slices.
# Instructions:
01 -
Start by melting the butter, then toss in the onion, leeks, mushrooms, and garlic. Cook everything until the onions are see-through and mushrooms are soft, about 10 minutes.
02 -
Pour in clam broth, smoked salmon, crushed tomatoes, and throw in the herbs and seasonings. Keep stirring as it warms up.
03 -
Mix the flour with milk in a bowl until you get a smooth liquid. Add the cream and then pour the mixture steadily into the soup pot.
04 -
Gently stir in the fresh salmon chunks and let it simmer for five more minutes. If you like, blend part or all of the soup for a smoother finish. Add salt to your liking and sprinkle dill over the top before serving.
# Notes:
01 -
Pick hot-smoked salmon if you want a bolder taste.
02 -
After putting in the cream, avoid boiling it.
03 -
You could either leave it chunky or blend it silky.