Great slammin' salmon soup!
1. Heat the butter and oil in a medium saucepan over medium heat; add the onion, carrot, and celery and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally.
2. Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly.
3. Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently.
4. Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper; bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally.
5. Turn off heat and cool slightly. Transfer half the soup to a blender and puree until smooth (take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup); puree the other half of the soup the same way.
6. Add the soup back to the saucepan along with the lemon juice and heavy cream; cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).
7. Transfer to serving bowls and top with the flaked salmon and chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (487g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 254 | ||
Calories from Fat: 122 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 81.9mg | 25 % | |
Sodium 1254.9mg | 43 % | |
Potassium 634.3mg | 17 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.5g | ||
Protein 24.6g | 35 % | |
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: 254
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