Jack's Quick Salmon Soup

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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  • I love updates of retro dishes like this soup. I used canned salmon in graduate school a lot and still for some things, but using fresh salmon in this looks delicious. Your dad seems like a cool guy.

  • how beautiful. despite spring on our heels, i’ve still been craving soups lately!

  • cam

    The bread was really good – going to have another piece this morning for breakfast!

  • I love how the broth changes color at the edges of the bowl. And the bubbles! I would love to make this.

  • I have a thing about canned salmon(can’t stand those little round bones), but I would definitely try this with fresh.

  • Looks very appealing!

  • Congratulations for the soup and for the blog, a fantastic work.
    Here we adore smoked salmon, and the income seems very easy and tasty.
    Kisses of Alegna, Portugal

  • My dad used to make bread every week once he retired and he loved the kneading part, too. He was an excellent cook, but really excelled at canning and jam making. Nice to remember him that way.
    This soup looks great and salmon is one of my favorite foods. I’ll use fresh salmon in season, but always keep a can in my pantry, so this is great for winter, too.

  • What a gorgeous photo! I make a pasta sauce with canned salmon (it’s not a patch on the fresh stuff but it’s an easy store cupboard ingredient!) but for this I think I’d definitely go with the smoked salmon idea. Your dad sounds fab – mine has a manly cooking repetoire that extends to tinned ravioli and instant mashed potato 😉

  • Umm, smoked salmon chowder! That sounds just right to me today!

  • The recipe sounds good, but the photo looks even better! Did you use a window with some wax paper to defuse the light? Do you use anything to reflect the light in front? It would be really cool to see some wide shots of how you have everything setup.

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