Jack's Quick Salmon Soup
25 Apr 2007

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 you’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.

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