Creamy Salmon Soup Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until softened, 4 to 6 minutes.
• Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Remove from heat; stir in flour until a smooth paste forms. Return to heat and pour in milk slowly, stirring constantly.
• Stir potatoes, carrots, corn, salmon, green beans, peas, salt, dill, and black pepper into the pot. Cook and stir until chowder thickens, about 5 minutes. Reduce heat to low; cover and simmer until green beans are tender, about 5 minutes.

Steps:

• Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
• Cover and simmer until potatoes are almost tender, about 10 minutes
• Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
• Remove bay leaf.
• Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
• Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
• Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
• Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
• Garnish soup with dill and serve with puff pastry triangles.

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Steps:

• Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
• In a separate saucepan, scald milk with 1 envelope of onion soup mix.
• Gradually add milk to butter-flour mixture, stirring constantly over low heat.
• Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture.
• Season with salt and pepper to taste and serve with a garnish of chopped parsley.
• Makes 4 - (8 ounce) servings.