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This Poached Salmon Soup is oh so delicious, healthy, gluten free and easy and quick to serve.
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 go through this transformation showing 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 “
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, its healthy, its delicious, its gluten free, its paleo, its dairy free what more could you want.
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.
Loaded with Superfoods!
Poached Salmon Soup
Prep time
Cook time
Total time
Author: Amy Stafford adapted from Martha Stewart
Serves: 4-6
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
- ½ cup sliced shiitake mushrooms
- 2 cups vegetable broth
- 2 cups of water
- 3 tablespoons of parsley, chopped
- 1 generous teaspoon thyme, chopped
- 1 pound of salmon, cubed into 1½" chunks
- 4 generous tablespoons finely grated Parmesan (optional)
Instructions
- In large dutch oven or heavy deep pot, melt butter over medium high heat
- Add carrots, celery, fennel, leeks, thyme, salt and pepper and stir to coat.
- Stir and cook for about 5-7 minutes or until vegetables start to wilt a bit.
- Add vegetable stock and water.
- Bring to a low boil, as soon as you see the bubbles, lower heat to low.
- Stir in mushrooms and cook for about 10-12 minutes. Stirring occasionally.
- Add salmon and spinach to pot and stir to submerge
- Remove pot from heat and cover for about 5 minutes, or until spinach is wilted and your salmon chunks are cooked through.
- Place soup in bowl and sprinkle Parmesan cheese
Notes
Salmon will change color from bright orange to a more white-orange color.
Once soup in placed in serving bowls, top with oyster crackers.
Once soup in placed in serving bowls, top with oyster crackers.
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 and exercise tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales
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