Mashed potatoes gives this soup a thick, creamy texture, without the added calories from heavy cream or butter.
Course: Soup
Cuisine: American
Servings: 6
Ingredients
1T.canola oil
1/3c.carrotchopped
1/3c.celerychopped
4c.reduced-sodium chicken broth
1 1/2c.water
1(12 oz.) wild salmon filletskinned
2 1/2c.frozen cauliflower floretsthawed and coarsely chopped
3T.fresh chives or scallionschopped, or 1 1/2 T. dried chives
1 1/3c.instant potatoesor 2 c. leftover mashed potatoes
1/4c.fresh dillchopped, or 2 tsp. dried tarragon
1T.Dijon mustard
1/4tsp.salt
freshly ground pepperto taste
Instructions
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.