Cream Of Salmon Soup Recipes

CREAM OF SALMON SOUP

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.

DILLY CREAM OF SALMON SOUP

Steps:

• Peel and dice potatoes and onions 1/3-1/2" cubes.
• Carefully skin the salmon and cut into 1/2" wide strips; make one horizontal cut to halve strips then put salmon in fridge.
• In a stock pot add water, potatoes, onions and salt.
• Bring to a boil over moderate heat (might take awhile on an electric stove).
• Turn heat to low and simmer for an additional ten minutes (skim any foam).
• Finely chop dill
• Add half and half/cream and bring to boil over moderate heat.
• When slightly thickened, reduce to low heat.
• Add salmon and cook for 3 minutes on low heat.
• Add dill and stir.
• Add ground black pepper to taste then mix in 5 tbsp of softened butter and/or margarine (I like to use 2 tbsps butter and 3 margarine).
• Add mace if you have it, stir and cook for another 5 minutes.
• Taste the soup and if necessary, add salt.
• Done!

CREAMY SALMON SOUP

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.

SMOKED SALMON AND CREAM CHEESE SOUP

Steps:

• Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.
• Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.
• Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.
• Stir in spinach & simmer 5 more minutes.
• Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.
• When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.
• NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.
• I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.
• Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.

CREAM SALMON

Steps:

• Dump all contents of the salmon can into the pot and break up the salmon into bits.
• Stir in cream of mushroom soup then evaporated milk, then the entire can of peas.
• Heat the mixture through and add salt and pepper to taste.

CREAMED SALMON ON TOAST

Steps:

• In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
• Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

LOW CARB CREAM OF SALMON SOUP

Steps:

• Drain salmon, remove bone and skin, and flake with a fork.
• Saute celery in butter until tender.
• Add chicken broth and water and bring to a boil.
• Add salmon, pepper, and parsley flakes to broth.
• Bring back to a boil and simmer for 10 minutes.
• Remove from heat and stir in cream.
• Garnish with more parsley flakes.

CREAM OF SALMON SOUP

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.