Thick and flavorful take on a Manhattan-style chowder with smoked salmon and fire-roasted tomatoes. So easy to make.
Heat extra virgin olive oil in a large soup pot over medium-high heat.
Add celery and cook for a few minutes until tender.
Add garlic and onion powder. Cook an additional minute.
Deglaze the pan with sherry and cook a few minutes just to evaporate the alcohol and concentrate the flavor.
Add both cans of tomatoes and broth. Stir.
Add the garbanzo beans. Stir.
Break salmon up into bite-sized chunks and slowly stir into the mixture.
Cover and lower heat. Simmer soup for 15-20 minutes.
Serve with a nice, crusty bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 414 | ||
Calories from Fat: 105 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 117.2mg | 36 % | |
Sodium 710.9mg | 25 % | |
Potassium 1234.9mg | 32 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 18.4g | ||
Protein 50.4g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 414
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