This simple soup is always a fan favorite! It is especially delicious and soothing on cold and windy days. Furthermore, salmon soup is loaded with powerful superfoods. Leeks are a good source of vitamins A, C, and K, and minerals iron and manganese. Fennel is high in dietary fiber, folate, and potassium. Salmon is a tremendous protein source, is high in omega 3 fatty acids, vitamins B-12, B-6, D and selenium. I've swapped out half of the stock with bone broth to amp up this soup's nutritional punch.
Cook with a Vengeance!
- 2T The Furies EVOO
- 1 onion, chopped
- 2 leeks, chopped
- 1 fennel bulb, chopped
- 3T all purpose flour or 1.5T cornstarch for gluten free
- 3 small Yukon gold potatoes
- 1 quart bone broth - I use organic chicken bone broth - if bone broth is unavailable substitute stock
- 1 quart stock - chicken, fish or vegetable (I use chicken)
- 2lbs boneless salmon, cut into 1 inch cubes
- 1 cup milk (for creamier soup use half milk and half cream)
- 2T fresh dill, chopped
- salt and pepper to taste
- Heat EVOO in a large saucepan or cast iron pot. Add the onion, leek, and fennel and cook over medium heat for 5 minutes stirring to keep the vegetables cooking evenly.
- Lower the heat, stir in the flour and cook for an additional 3 minutes while stirring.
- Add the stock, bone broth and potatoes and season with salt and pepper. Bring to a boil, cover and set to low heat. Cook approximately 20 minutes or until potatoes are tender.
- Add the salmon and simmer 5 minutes until the fish is cooked through and flakes.
- Stir in the milk and dill and cook until the soup is hot. Do not boil. Enjoy!