Pats Smoked Salmon Soup Recipes

Steps:

• Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
• Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

Steps:

• Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
• Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
• Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
• When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

Steps:

• Chop the onions finely, place in a pan with the butter (or oil) and saute until soft. Add the wine and lemon juice, and reduce.
• Keeping a low heat, add the flour to the buttery onions and stir in til you have a stiff onion paste. Then gradually add the milk until you have a white sauce of a consistency you want (soup will be thicker than the sauce is now, once you've blended in the salmon and onions). Add the packs of salmon and stir for 3-5 mins to warm/cook through. Blend with a stick blender until smooth. Add the parsley, season to your liking, and cook gently for another 5 minutes.
• If you like stronger tastes, just increase the quantity of salmon and/or onions as you see fit. Can substitute leeks or shallots for onions, or any other smoked fish for the salmon as you wish.

Steps:

• Mix all the veetables in a bowl.
• Sweat 1/2 the vegetables in 1/2 the butter without browning for 5 minutes and reserve. Brown the other half in a separate pan in the remaining 1/2 of butter. Add smoked salmon trimmings to the browned vegetables and sweat for 2 minutes. Mix in the white wine and bouquet garni and reduce by half. Add fish stock to cover or water if not available. Simmer for 25 minutes and then strain. Add to the reserved vegetables. Cook for a further 15 minutes then stir in the cream. Simmer for 5 minutes. serve with a garnish of chopped chives.

Steps:

• Melt the butter in a 6-quart stock pot over medium-high heat. Add the onions and celery. Season with salt, cayenne, and black pepper, stirring, until the vegetables are soft and lightly golden, about 8 minutes. Add the bay leaf and garlic, stirring for 2 minutes. Add the stock and potatoes and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until the potatoes are very soft and the mixture is thick and creamy, about 1 hour. Remove the soup from the heat. Discard the bay leaf. With a handheld blender, puree until smooth. Slowly add the cream. Stir to blend. Reseason the soup. In a small mixing bowl, combine the salmon, red onions and chives. Drizzle the relish with enough oil to moisten. Season the relish with black pepper. To serve, ladle the soup into individual bowls. Garnish the soup with the relish.

Steps:

• Preheat oven to 375 degrees.
• Combine clam juice, soy sauce, garlic, ginger and coriander in a medium saucepan.
• Bring to a boil; simmer for 5 minutes.
• Cover and keep warm.
• Scatter coleslaw mix over bottom of a 12x9 inch baking dish.
• Neatly arrange salmon fillets skin side down over vegetables.
• Pour the broth over salmon.
• Loosely cover baking dish with alumnium foil, and bake for 15 to 20 minutes or until salmon is just cooked through and flakes easily.
• Using a metal spatula, transfer each salmon fillet into a shallow soup bowl.
• Circle each serving with a portion of vegetables, and top with broth.
• Garnish with cilantro, scallions and sesame oil.

Steps:

• Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
• Strain to remove the ginger; discard.
• Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
• Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
• Ladle into serving bowls and garnish with torn coriander leaves.

Steps:

• Saute onion in olive oil until caramelized.
• Add chicken broth and bring to a boil.
• Add sliced salmon and let it simmer for 10 minutes.
• Add pepper, stir and check if you need to add salt. It will depend in the kind of broth you use.
• Stir in spinach. Turn of the heat. Serve.
• After you serve you can sprinkle some parmesan cheese on top and a home made big crouton. (slice of bread sauteed in extra virgin olive oil with a touch of garlic powder).

Steps:

• Heat oil in large pan.
• Sauté onions and garlic until soft.
• Add Pumpkin and cook for 5 minutes.
• Mix in curry powder and cook for another few minutes to take the rawness of the spices.
• Add stock and coconut milk enough to cover the vegetables and bring to a gentle boil. Simmer until pumpkin is soft, about 15 minutes.
• When cooked turn off heat and allow to cool slightly, blend until smooth, return to pan and add more stock until the required consistency is reached.
• Add the smoke salmon, the heat left in the soup will 'cook' the salmon.
• Check seasoning.
• I freeze this in batches with or without the salmon, either way its great. Once defrosted re-heat and add salmon if needed. I don't know how much this makes 8 + depending on the size of your soup bowls.