Pats Smoked Salmon Soup Food

CREAMY SMOKED SALMON, LEEK & POTATO SOUP

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.

SMOKED SALMON CHOWDER

Steps:

• Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender.
• Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender.
• Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly.
• When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

QUICK AND EASY SMOKED SALMON SOUP

Steps:

• Chop the onions finely, place in a pan with the butter (or oil) and saute until soft. Add the wine and lemon juice, and reduce.
• Keeping a low heat, add the flour to the buttery onions and stir in til you have a stiff onion paste. Then gradually add the milk until you have a white sauce of a consistency you want (soup will be thicker than the sauce is now, once you've blended in the salmon and onions). Add the packs of salmon and stir for 3-5 mins to warm/cook through. Blend with a stick blender until smooth. Add the parsley, season to your liking, and cook gently for another 5 minutes.
• If you like stronger tastes, just increase the quantity of salmon and/or onions as you see fit. Can substitute leeks or shallots for onions, or any other smoked fish for the salmon as you wish.

PAT'S SMOKED SALMON SOUP

Steps:

• Mix all the veetables in a bowl.
• Sweat 1/2 the vegetables in 1/2 the butter without browning for 5 minutes and reserve. Brown the other half in a separate pan in the remaining 1/2 of butter. Add smoked salmon trimmings to the browned vegetables and sweat for 2 minutes. Mix in the white wine and bouquet garni and reduce by half. Add fish stock to cover or water if not available. Simmer for 25 minutes and then strain. Add to the reserved vegetables. Cook for a further 15 minutes then stir in the cream. Simmer for 5 minutes. serve with a garnish of chopped chives.

OVEN-ROASTED SALMON WITH PARSNIPS, POTATOES AND PEAS

Steps:

• Preheat oven to 450°F. Lightly spray rimmed baking sheet with vegetable oil spray. Mix potatoes, parsnips and oil in large bowl. Sprinkle with salt and pepper. Spread vegetables on prepared baking sheet. Roast vegetables until beginning to soften, about 20 minutes. Turn vegetables over; continue to roast until tender and beginning to brown, about 10 minutes.
• Remove vegetables from oven. Push vegetables together in center of baking sheet, forming base for salmon. Sprinkle peas over. Arrange salmon atop vegetables. Sprinkle with thyme, salt and pepper. Roast until fish is just opaque in center, about 10 minutes. Transfer fish and vegetables to plates. Garnish with lemon.

SMOKED SALMON AND CREAM CHEESE SOUP

Steps:

• Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.
• Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.
• Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.
• Stir in spinach & simmer 5 more minutes.
• Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.
• When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.
• NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.
• I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.
• Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.