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Creamy soup with canned pink salmon

Creamy Soup with Canned Pink Salmon

A simple, easy soup with a magically delicate flavor. I spotted this recipe on some TV show, tried making a creamy salmon soup, and realized it's not only very tasty but hardly any work at all. I promise you'll love this creamy soup made with canned pink salmon.

Marta

Recipe author

Composition / ingredients

Servings:

Canned pink salmon (salmon, pink salmon, or trout)

240

Onion

Carrots

Potatoes

Cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 8 g

Fats 10 % 2 g

Carbohydrates 50 % 10 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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I simply peel the carrots and onion and sauté them in vegetable oil. Meanwhile, I peel the potatoes, cut them into cubes, and drop them into boiling salted water. I cook that for 15–20 minutes, then add the sautéed vegetables and the canned fish. Before adding the canned fish to the soup, I mash it with a fork so there are pieces of fish floating in the broth. I don't recommend using fish canned in tomato sauce or fish packed in a lot of oil. You can use canned trout and salmon, or sardines or sardinella. This soup cooks for 25–30 minutes. Right at the end, I pour in the cream so the soup takes on a nice, pale color. A word of warning: because of the cream, the soup can go sour faster than usual, so you can add the cream just before serving instead. Enjoy!