POTATO CHEESE SOUP WITH SALMON
I started cooking for a harvest crew when I was 10 years old. Now, 40 years later, my husband and I live in the heart of a potato-growing area. One year, this recipe won me a prize! -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery and onion in butter until tender. Add potatoes and broth; cover and cook on low heat until potatoes are tender. Cool slightly., Puree potato mixture in a blender with 2 cups milk. Return to pan; add remaining 1 cup milk, cream, cheese, thyme, Worcestershire sauce and salmon; heat through. Season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 505 calories, Fat 31g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 737mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.
POTATO LEEK SOUP WITH SMOKED SALMON AND RYE CROUTONS
Provided by Tyler Florence
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium heat, saute onions and garlic in a 1 gallon stock pot. Add diced potatoes and fresh thyme. Cover with stock and simmer until potatoes are soft. Puree with hand blender. Slice leek into thin circles and fold into potato soup and simmer until leeks are soft but still bright green. Finish soup with cream, and salt and pepper.
- Cut circles out of four slices of fresh rye bread. Brush with olive oil and toast. Garnish with smoked salmon.
- Pour potato leek soup evenly into four soup bowls and garnish with smoked salmon crouton and fresh parsley.
POTATO SOUP WITH SMOKED SALMON RELISH
I have served this for company, its especially nice in the winter,The smoked salmon really adds zing to this soup.
Provided by ChefDebs
Categories Low Protein
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a large stock pot over med/high and add the onions and celery, season with the salt & peppers and saute until soft.Add the bay leaf and garlic, stirring for 2 minutes.
- add the stock and the potatoes and bring to the boil.Simmer uncovered until the potatoes are soft and the mix is thick and creamy, about 1 hour.
- Remove from the heat , remove the bay leaf and then puree until smooth.
- Slowly add the cream and stir to blend.
- In a bowl combine the salmon, red onion and chives, and drizzle with enough oil to moisten it.
- To serve , ladle into bowls and garnish with the relish.
Nutrition Facts : Calories 287.6, Fat 10.9, SaturatedFat 5.3, Cholesterol 32.8, Sodium 597.8, Carbohydrate 35.1, Fiber 2.9, Sugar 7.8, Protein 13
POTATO SOUP WITH SMOKED SALMON RELISH
Provided by Emeril Lagasse
Categories main-dish
Time 1h25m
Yield 10 servings
Number Of Ingredients 15
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.
POTATO SOUP & SMOKED SALMON RELISH WITH CRISPY BRIE CROUTON
My morning nurse, Barbara made this for me when I went to her home to have a "LIGHT" dinner - who was she kidding? It was awesome! The soup was absolutely exquisite and it had no cream, which is the way I like it! We were a small crowd and the meal was lovely! We had a salad of mixed greens with all their pretty colors & raspberry vinaigrette and cut-up fresh fruit which was absolutely so sweet and everything she put in there was beautiful - she had cantaloupe, honeydew, pineapple, banana's, kiwi's, raspberries, blueberries, blackberries, strawberries and I don't know what else - it was delicious tasting and looking!! I suspect she got some recipes from the Food Network but she said it was a combination of recipes!
Provided by Manami
Categories Potato
Time 2h35m
Yield 10 bowls
Number Of Ingredients 21
Steps:
- Melt the butter in a 6-quart stock pot over medium-high heat.
- Add the onions and celery.
- Season with salt, crushed red pepper flakes, 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, tomatoes 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 or food processor, puree until smooth.
- (Add 1/4 cup heavy cream if you like - she didn't use it).
- Stir to blend.
- Re-season the soup.
- SMOKED SALMON RELISH:.
- 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.
- Let the flavors marry - make ahead or when soup is cooking.
- CRISPY BRIE CROUTONS: (Makes 16 - just in case!).
- Preheat the oven to 350ºF.
- Place the sliced bread in one layer on a large baking sheet and bake until lightly browned on both sides, turning once, about 4 minutes per side.
- Remove the bread from the oven and rub the garlic over one side of each slice.
- Top each bread slice with a slice of cheese & a sprinkling of parsley; bake until the cheese is bubbly, about 4 minutes.
- ASSEMBLY:.
- To serve, ladle the soup into individual bowls; garnish soup with relish & a slice of toasted Brie crouton.
- Enjoy!
Nutrition Facts : Calories 602.4, Fat 18.8, SaturatedFat 9.6, Cholesterol 48.2, Sodium 1036.1, Carbohydrate 84.2, Fiber 6.3, Sugar 5.5, Protein 25.7
CREAMY SMOKED SALMON, LEEK & POTATO SOUP
Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter
Provided by Good Food team
Categories Dinner, Soup, Starter
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium
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