Jack, to you. It's Dad to me. And this is another recipe from my family cookbook. My dad was never afraid to get into the kitchen, and when he cooks, we always know we'll get something good. His specialties have always been breads... hand-pressed tortillas and homemade white or wheat loaves. He'd hate the no knead bread, because I think the kneading is his favorite part! All that physical interaction with the food, to create such wonderful results.
He also has a thing for stews and soups like this one. It's a great little soup, quick and inexpensive to make, and tasty and pretty to eat. It's even better when served up with a slice of freshly baked bread, but then what isn't?
For the salmon in the soup, my dad would just used canned. But, living in Seattle, I'm a bit spoiled on my salmon, and prefer to either use fresh or, even better, to use a high-quality alder-smoked salmon, which imparts a gorgeous additional dimension to the flavor.
Jack's Quick Salmon Soup
Makes two lunch sized portions
7.5 oz canned or smoked salmon
1 onion, chopped
2 cloves garlic, minced
1 T olive oil
1 or 2 red potatoes, diced
2 cups milk
salt & pepper
Italian flat leaf parsley for garnish
Saute the onion and garlic in the olive oil until softened. Add the diced potato and most of the salmon. Reserve a bit of the salmon to add at the end, so youâ€™ll have some nice whole chunks. Cover with the milk, and simmer until the potatoes are soft, about 20 minutes. Add salt and pepper to taste, and sprinkle with a few torn parsley leaves.
A pat of butter served on top is a nice addition.
(In case you were wondering, I am an Amazon affiliate, and purchases from links in this post to Amazon may earn me a nickel or two... so thanks!). blog comments powered by Disqus
Lara Ferroni is a former tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a food writer and photographer, you might spy her learning to make kim chee in the back rooms of a local church, foraging for wild berries, or snapping away in the some of the Seattle and Portland's finest kitchens. You can find her work in publications such as Epicurious.com, Gourmet.com, Edible Communities (Seattle, San Francisco), Seattle Magazine, Seattle Metropolitan as well as numerous cookbooks, including Doughnuts: Simple and Delicious Recipes to Make at Home.