This velvety-smooth salmon soup is easy to make and perfect for chilly nights. If you want to cut the fat use low-fat milk instead of the cream and skip the bacon. Either way, this soup is sure to hit the spot on a cool winter day.
Preparation time: 10-15 minutes ¦ Cooking time: 30 minutes ¦ Makes: 6 servings
4 slices bacon, chopped
1 small onion, chopped
1 celery stalk, finely chopped
2 cups of sliced carrots
1 1/2 cups chopped potatoes
2 Tbsp olive oil
1 lb of fresh salmon fillet, skin removed, cut into bite size chunks
5 cups of fish or vegetable broth
1 cup of half and half cream
1/2 tsp salt
1/4 tsp ground white pepper
Fresh or dried dill
1. In a skillet render bacon until crisp. Remove with a slotted spoon to drain on a paper towel.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and celery, cook until tender; about 5 minutes. Add the carrots and the potatoes. Cook for 10 minutes.
3. Add stock; stir. Add a few sprigs of fresh dill (or 1/4 tsp dried dill) and bring the soup to a boil.
4. Once the soup is boiling, add salmon. Reduce heat, and cook for 3-4 minutes.
5. Stir in cream, cooked bacon bits, salt, and pepper. Bring to a simmer for about 2 minutes.
6. Ladle soup into bowls and garnish with dill.
Note: If you prefer your soup a little thicker, just add a few tablespoons of flour after step 2. Add stock slowly and stir constantly until broth has thickened.