Creamy Salmon and Fennel Soup
Happy Tuesday, Soupers! When I told the “teen girl” what type of soup we would having for lunch, she crinkled her nose a bit. She’s not a huge fan of fennel, and I get it, but this creamy Salmon and Fennel soup seems to have changed her mind. Besides being creamy and containing oodles of turmeric, garlic and lemon, it’s all the ingredients needed to stay healthy in this current climate. While popped the broth and veggies right into our soup maker, we save the salmon filets for last. Once the soup was creamed sufficiently, we just let the salmon filet just bathe in the the soup for about 10 minutes. The heat from the soup finished cooking the fish. Using a fork, we just separated the fish in tiny pieces and added back into the soup. The result? Nothing be deliciousness. If you love fish — particularly salmon — you’ll love this soup!
Ingredients
1 lb salmon filet, skinned and cut into largish chunks
1 large fennel bulb, chopped
5 medium russet potatoes, peeled and diced
1 large leek, trimmed, sliced, and well rinsed
1 red scallion
1 stalk celery, chopped
1 green onion chopped
5 cups (1,25l) vegetable stock (can be substituted with water)
1 teaspoon tomato paste
4 tablespoons, unsalted butter
1 clove garlic
1 tablespoon olive oil
2 bay leaves
¼ teaspoon turmeric
1/4 teaspoon nutmeg
1/4 teaspoon paprika
2 tablespoons balsamic vinegar
1 cup (10g) fresh dill for garnish, finely chopped, divided
1 cup (250ml) crème fraîche
¼ cup milk
1 squeeze of lemon
salt and pepper to taste
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Prep 20min
- Cook40min
- Meal Time Lunch
- Serves 3
Instructions
- Bring vegetable stock to a boil with an added vegetable bouillon.
- Add balsamic vinegar, thyme, lemon juice, paprika, nutmeg, turmeric and bay leaves to the stock and cook on low heat.
- Once the broth is ready, remove the bay leaf.
- Melt the butter and olive oil in a soup pot and sauté the leeks, red scallion, garlic and potatoes for 10 minutes, or until soft.
- Add sauté vegetables to the stock.
- Next, pour in most of the stock and bring to a boil, turn down the heat and simmer gently for 10 minutes.
- Blend the stock, vegetables, butter, cream and milk until smooth.
- Add the blended soup back to the pot and bathe the salmon whole in the soup and gently simmer for about 10 mins.
- Add fresh dill.
- Using a folk break up the salmon in the soup.
- Add a splash of lemon, and salt and pepper to taste.
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