Poached Salmon Soup

I have been making this recipe for more years than I can remember. It is one of my husbands favorites. I have even served it at a sit down dinner party. The funny thing when you tell people the name Poached Salmon Soup, their faces ripple through their thoughts trying to decide if it sounds delicious or gross. Then when I tell them there is spinach in it, the look settles into “its gross”.

Of course they try it, but usually because they are afraid to hurt my feelings and in my head I start to hear the lyrics from Rappers Delight

“have you ever went over a friends house to eat and the food just aint no good,

said a hip hop the hippie the hippie
to the hip hip hop, a you dont stop
the rock it to the bang bang boogie say up jumped the boogie
to the rhythm of the boogie, the beat ”

Of course as the song is playing in my head I start jerkin’ and jivin’ while they are trying to decide. Then they are worried and a little afraid, since there is no music playing, only in my head, so they eat it out of obligation and fear… oh well, its a good song you get me? Right?

So they try the soup and then you know they love it, or I wouldn’t be sharing it here. So I will stop rambling! Try the soup already.

Really truly this is a super healthy and ultra delicious dish.

You get your Omega-3, Vitamin K, C, A and more!

It will fill your belly and make you feel healthier just by eating it.

Ingredients:

3 tablespoons of unsalted butter
1 leek, sliced and diced
1 small fennel bulb, sliced and diced
1 large carrot, diced
2 celery ribs, sliced and diced
1 teaspoon of Kosher salt
Pinch of Pepper
1/2 cup sliced shiitake mushrooms
2 cups vegetable broth
3 tablespoons of parsley, chopped
1 generous teaspoon thyme, chopped
1 pound of salmon
4 generous tablespoons finely grated Parmesan
1 cup dried Orzo Pasta, cook according to package directions

Add butter to a deep sauté pan and melt over medium heat. Once butter melts add leeks,fennel, carrot and celery. Add salt and pepper.

Add vegetable broth bring to a quick boil, lower heat to medium-low and add mushrooms.

Place Salmon pieces into broth and sprinkle a tablespoon of Parmesan over each piece.

Allow fish to poach until Salmons color turns from red to a more white color.

Cook Orzo pasta white fish poaches.

Place a generous scoop of pasta in bowl and top with a piece of Salmon. Scoop up broth mix and place on top and around fish. Top with Parsley and a little more Parmesan!

Braised Halibut with Leeks, Mushrooms, Clams & Mussels (ahealthylifeforme.com)

About Amy Stafford

You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening tips and stories of my backyard chickens and beekeeping.
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Tagged as: Broth, Butter, Celery, Cook, Dicing, Fish Entrees, Parmigiano-Reggiano, Parsley, Shiitake, Tablespoon, Teaspoon