Mashed potatoes gives this soup a thick, creamy texture, without the added calories from heavy cream or butter.
- 1 T. Canola oil
- 1/3 c. carrot chopped
- 1/3 c. celery chopped
- 4 c. reduced-sodium chicken broth
- 1 1/2 c. water
- 1 (12 oz.) wild salmon fillet skinned
- 2 1/2 c. frozen cauliflower florets thawed and coarsely chopped
- 3 T. fresh chives or scallions chopped, or 1 1/2 T. dried chives
- 1 1/3 c. instant potatoes or 2 c. leftover mashed potatoes
- 1/4 c. fresh dill chopped, or 2 tsp. dried tarragon
- 1 T. Dijon mustard
- 1/4 tsp. salt
- freshly ground pepper to taste
- Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
- Stir instant potatoes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.