Creamy Salmon Soup

Even Better the Second Day:

After my 50th birthday party, we had just a ton of left-over grilled salmon. I love salmon. I didn’t want it to go to waste; so I did what I most often do with left-overs… I made soup.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 tablespoon minced garlic
1 teaspoon dried thyme
2 bay leaves
2 tablespoons tomato paste
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white grape juice
4 cups chicken broth
1 teaspoon Worcestershire sauce
1/2 cup coconut milk
1 lb salmon cooked and flaked
2 tablespoons fresh chives, finely chopped, for serving

Step by Step Instructions

Step 1

To a large pot over medium heat, add the butter and oil. Add the onion, carrots, celery, cooking about 5-7 minutes.

Step 2

Stir in the garlic, thyme, bay, tomato paste, paprika, salt and pepper. Cook another 1 minute.

Step 3

Turn the heat up to high and stir in the white grape juice, followed by the broth and Worcestershire. Bring to a simmer, turn down the heat, cover and cook 20 minutes or until the vegetables are very soft, stirring occasionally. Remove from heat and discard bay leaves.

Step 4

Using a Vita-Mix (or a hand immersion blender), blend the soup until very smooth. Add about half the salmon and all of the coconut milk, blend again.

Step 5

Ladle the soup into bowls and top with remaining flaked salmon and chives.

Keyword for Search:

Soup, Seafood