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A Bowl of Salmon Soup Up Close

Salmon Soup with Potato, Fennel and Carrot


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 600g (1 1/2 lb) salmon fillets
  • 1l (4 cups) fish or vegetable stock
  • 15ml (1 tbsp) vegetable oil
  • 1 leek (white part only), washed and finely chopped
  • 1 large carrot, peeled and diced
  • 1 celery stalk, washed and diced
  • 2 large potatoes, peeled and diced
  • 1 fennel, peeled and diced
  • 30ml (2 tbsp) Just a Splash brandy
  • 300ml (1 cup) double cream
  • 2 pinches saffron

Instructions

  1. Remove the skin from the salmon fillets and debone the fish. Chop the flesh into bite-sized chunks. In a large saucepan bring the stock to the boil and add the salmon skin and let it slowly simmer for 10 minutes.
  2. Strain the fish stock, reserving the liquid and chucking the fish skin and other debris.
  3. In another large saucepan, heat the oil and add the leek, carrot, celery, potatoes and fennel. Continue to fry on a low heat until the vegetables have softened, which would take about 10 minutes.
  4. Turn up the heat and add the Just a Splash brandy and let it sizzle for a minute.
  5. Add the stock to the vegetables and let it simmer for another 5 minutes.
  6. Pour in the cream, salmon and saffron to the soup and cook for 5 minutes or until the vegetables and fish are cooked.
  7. Serve immediately with crusty bread, garnished with freshly ground pepper and parsley.

Notes

  • Most fish will work in this recipe, especially smoked haddock. Even mussels!
  • Category: Main Course
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 593
  • Sugar: 4.2 g
  • Sodium: 144 mg
  • Fat: 35.2 g
  • Saturated Fat: 15.9 g
  • Carbohydrates: 37.6 g
  • Fiber: 6.1 g
  • Protein: 34.3 g
  • Cholesterol: 148 mg