Description
Hearty salmon wild rice soup celebrates Pacific Northwest culinary traditions with rich, creamy broth and tender fish. Nourishing ingredients blend seamlessly, offering comfort and warmth in each satisfying spoonful.
Ingredients
Scale
- 2 cups (340 grams) sweet potatoes
- 8.5 oz (241 grams) smoked salmon
- 2 cups (340 grams) cooked wild rice
- 32 oz (907 grams) chicken stock
- 2 cups (473 mL) half and half
- 1 medium yellow onion
- 1.5 cups (170 grams) frozen spinach
- ½ cup (30 grams) fresh dill
- 4 tbsps (56 grams) butter
- ½ cup (60 grams) flour
- 1 tsp ground coriander
- 1 tsp garlic salt
- 2 tsps italian seasoning
- 1 tsp ground black pepper
- Extra smoked salmon and fresh dill for garnish
Instructions
- Sauté Foundation: In a large stockpot, melt butter and slowly caramelize onions until softened and translucent, creating a flavor base for the soup.
- Seasoning Layer: Integrate ground coriander, garlic salt, Italian seasoning, and black pepper, stirring thoroughly to distribute aromatics evenly throughout the mixture.
- Thickening Process: Dust flour over the seasoned ingredients, stirring continuously to create a roux-like consistency that will help thicken the soup’s texture.
- Liquid Integration: Gradually whisk chicken stock into the pot, ensuring a smooth, velvety base with no lumps or inconsistencies.
- Rice and Vegetable Infusion: Introduce wild rice and sweet potatoes, bringing the mixture to a rolling boil, then reduce to a gentle simmer until vegetables become tender and rice is partially cooked.
- Protein and Herb Incorporation: Gently fold in smoked salmon pieces, fresh spinach, and delicate dill, allowing the ingredients to harmonize and release their subtle flavors.
- Creamy Finishing: Slowly blend in half and half, carefully warming the soup without boiling, maintaining a silky smooth consistency through consistent stirring.
- Flavor Development: Let the soup rest briefly, allowing the ingredients to meld and intensify, creating a rich and complex flavor profile.
- Presentation: Serve in warmed bowls, garnishing with additional smoked salmon ribbons and fresh dill sprigs to enhance visual appeal and provide a final aromatic touch.
Notes
- Prevent Burning Butter: Melt butter on low heat and watch carefully to avoid scorching, which can create bitter flavors and ruin the soup’s delicate taste.
- Rice Cooking Technique: Wild rice takes longer to cook than other grains, so ensure enough liquid and proper simmering time for tender, perfectly cooked kernels.
- Salmon Delicacy: Add smoked salmon at the end of cooking to preserve its delicate texture and prevent overcooking, which can make it tough and lose its silky smoothness.
- Cream Stabilization: Warm half and half slowly and stir continuously to prevent curdling, maintaining a smooth and creamy soup consistency without separating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 368
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg