Decadent Creamy Salmon Soup: Quick & Easy Recipe

1. Introduction

As the pleasant evenings of late May unfold here in Marrakesh, there’s a certain indulgence in a bowl of rich and comforting soup. Today, we’re bringing you a recipe that embodies just that: our Decadent Creamy Salmon Soup. This isn’t just any fish soup; it’s a velvety smooth concoction featuring tender chunks of fresh salmon, hearty potatoes, and flavorful vegetables, all swimming in a luscious, creamy broth that’s both quick to prepare and deeply satisfying.

This soup is a celebration of fresh flavors and creamy textures. The salmon cooks beautifully in the savory broth, flaking apart into tender pieces, while the potatoes and vegetables add substance and sweetness. The touch of cream and milk elevates the broth to a level of pure decadence, making each spoonful a delightful experience. Whether you’re a seafood lover or simply seeking a comforting and relatively quick meal, this Creamy Salmon Soup is a fantastic choice. It offers a different kind of comforting warmth compared to our Crock-Pot Italian Meatball Soup, focusing on the delicate flavor of salmon in a creamy embrace. Let’s dive into this easy and elegant soup recipe!

2. Recipe Summary

• Cuisine: Seafood, European-inspired
• Difficulty level: Easy
• Total preparation and cooking time: 50 minutes
• Dietary classification: Not gluten-free (contains flour for thickening). Can be adapted.

3. Equipment and Utensils

• Large soup pot or Dutch oven
• Sharp kitchen knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Spatula or wooden spoon

4. Serving Suggestions

• Plating: Serve hot in bowls, garnished generously with fresh chopped parsley. A swirl of extra cream or a lemon wedge can also be a nice touch.
• Side Dish Ideas: Crusty bread, a simple side salad, or perhaps some garlic bread.
• Complementary Side Dishes: Steamed asparagus or a light green salad would pair well.
• Wine or Beverage Pairings: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements salmon beautifully. For non-alcoholic options, try a sparkling mineral water with lemon or a dry apple cider.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: 450 kcal
  • Carbohydrates: Approximately 30-35g
  • Protein: Approximately 30-35g
  • Fat: Approximately 20-25g
• Macronutrient Distribution: Roughly 30% Carbohydrates, 30% Protein, 40% Fat.
• Dietary Information: Contains fish and dairy.
• Potential Health Benefits: Salmon is rich in Omega-3 fatty acids and protein. Vegetables provide vitamins and fiber.

6. Storage and Reheating

• Proper Storage Instructions: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2-3 days. Seafood soups are best consumed relatively quickly.
• Refrigeration Instructions: Keep refrigerated at or below 40°F (4°C).
• Freezing Recommendations: Freezing this soup is not highly recommended due to the dairy content and the texture of the salmon and potatoes potentially changing. However, if you do freeze it, allow it to thaw slowly in the refrigerator and be aware that the texture might be slightly different.
• Reheating Methods:
  • Stovetop: Gently reheat the soup in a pot over medium-low heat, stirring occasionally, until heated through. Avoid boiling to prevent the cream from separating. You may need to add a splash of milk or broth if the soup has thickened too much.
  • Microwave: Reheat individual portions in a microwave-safe bowl, stirring every 1-2 minutes until hot.

7. Expert Tips and Variations

• Tips from Professional Chefs: Be gentle when handling the salmon to prevent it from breaking apart too much. Adding a squeeze of fresh lemon juice at the end can brighten the flavors.
• Common Mistakes to Avoid: Overcooking the salmon, which can make it dry; boiling the soup vigorously after adding the cream, which can cause it to separate.
• Creative Recipe Variations:
  • Seafood: You can add other seafood like shrimp or cod along with the salmon. Adjust cooking times accordingly.
  • Vegetables: Leeks, peas, or corn would be lovely additions.
  • Herbs: Dill or bay leaf would complement the salmon well. Add bay leaf while simmering and remove before serving. Stir in fresh dill at the end.
  • Gluten-Free: To make this gluten-free, omit the flour. You can thicken the soup by blending a portion of the cooked potatoes or by using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, added at the end and simmered until thickened).
• Seasonal Adaptations: In the spring, consider adding fresh asparagus. In the summer, fresh corn kernels would be a delicious addition, perhaps taking inspiration from our guide on The Corn on the Cob Guide: Simple Pleasures.

8. Ingredients Section

• 1 kg fresh salmon, diced into 1-inch pieces (approximately 2.2 lbs)
  • Quality and Sourcing Recommendations: Use skinless, boneless salmon fillets.
  • Preparation Notes: Cut into bite-sized cubes for even cooking.
• 1 medium onion, chopped
  • Sourcing: Yellow or white onion.
  • Preparation Notes: Finely chop.
• 2 medium carrots, chopped
  • Sourcing: Fresh carrots.
  • Preparation Notes: Dice into small pieces.
• 2 celery stalks, chopped
  • Sourcing: Fresh celery.
  • Preparation Notes: Dice into small pieces.
• 4 medium potatoes, diced (approximately 500g or 1.1 lbs)
  • Quality and Sourcing Recommendations: Yukon Gold or red potatoes work well.
  • Preparation Notes: Dice into roughly uniform sizes.
• 4 cups fish broth
  • Quality and Sourcing Recommendations: Use good quality fish broth or stock.
• 1 cup heavy cream
  • Substitution: Half-and-half can be used for a slightly lighter soup.
• 1/2 cup milk
  • Substitution: Whole milk or 2% milk.
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
  • Substitution: For gluten-free, see variations.
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Fresh parsley, chopped (for garnish)

Metric Conversions (Approximate):

• 1 kg salmon ≈ 2.2 lbs
• 1 medium onion ≈ 150g
• 2 medium carrots ≈ 120g
• 2 celery stalks ≈ 100g
• 4 medium potatoes ≈ 500g ≈ 1.1 lbs
• 4 cups fish broth ≈ 950 ml
• 1 cup heavy cream ≈ 240 ml
• 1/2 cup milk ≈ 120 ml
• 2 tablespoons butter ≈ 28g
• 2 tablespoons flour ≈ 16g
• 1 teaspoon ≈ 5 ml

9. Step-by-Step Instructions

1. Sauté Vegetables: Melt the butter in a large soup pot over medium heat. Add the chopped onion, chopped carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
   • Culinary Technique: Sautéing the vegetables first enhances their flavor and softens them.
2. Make a Roux: Stir in the flour and cook for 1 minute, stirring constantly.
   • Explanation of cooking method: Cooking the flour with the butter creates a roux, which will help thicken the soup.
3. Add Broth and Potatoes: Gradually whisk in the fish broth to avoid lumps. Add the diced potatoes and dried thyme. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
4. Add Salmon: Gently stir in the diced salmon and cook for 5 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook.
   • Visual cue: The salmon will turn from translucent to opaque when cooked.
5. Add Cream and Milk: Stir in the heavy cream and milk. Season with salt and black pepper to taste. Heat through gently; do not boil.
6. Serve: Ladle the creamy salmon soup into bowls and garnish with fresh chopped parsley. Serve hot.

10. Frequently Asked Questions (FAQ)

• 1. Can I use frozen salmon?
  Yes, you can use frozen salmon. Make sure it’s fully thawed before dicing and adding it to the soup. Adjust cooking time slightly if needed to ensure it’s cooked through.
• 2. What other vegetables would go well in this soup?
  Leeks, peas, corn, or even some chopped fennel would be delicious additions. Add them along with the potatoes or towards the end depending on their cooking time.
• 3. How can I make this soup gluten-free?
  To make this gluten-free, you can omit the flour. Thicken the soup by blending about a cup of the cooked soup (potatoes and vegetables) until smooth and then stirring it back in. Alternatively, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the end and simmered until thickened.
• 4. Can I add other herbs?
  Yes, fresh dill or a bay leaf added while simmering would complement the salmon beautifully. Remember to remove the bay leaf before serving. Stir in fresh dill at the end for the best flavor.
• 5. How do I prevent the cream from curdling?
  To prevent the cream from curdling, make sure the soup is not boiling when you add it. Stir it in gently over low heat.
• 6. Can I make this soup ahead of time?
  It’s best to make and serve this soup relatively soon after cooking, especially with seafood. However, you can prepare the vegetables ahead of time and store them in the refrigerator.
• 7. What if I don’t have fish broth?
  If you don’t have fish broth, you can use chicken broth or even vegetable broth as a substitute, although it will slightly alter the overall flavor profile.