A creamy soup packed with healthy Omega-3’s and nutrient rich veggies, Salmon Soup really has it all.

During the winter months, I crave creamy soups that are hearty and will stick to your bones. Now some of these soups may not be the greatest for you but this Creamy Salmon Soup is the exception. Filled with fresh onion, celery and that all important salmon you create a soup that’s rich in vitamins and omega-3 fatty acids. Together they help fight off the winter hunger pangs and any seasonal cold that comes your way.

Salmon Soup

1 large yellow onion, grated

1 stalk celery, grated

2 bay leaves

1 quart fish stock

2 tbsp unsalted butter

1 tbsp flour

1 cup whole milk

1 large white potato, peeled and quartered

2 small salmon filets, skinned and cut into chunks

¼ cup heavy cream

¼ tsp dried dill

¼ tsp nutmeg grated

¼ tsp dried parsley

Fish stock

1 cleaned and scaled whole Whiting 

1 large onion

2 bay leaves

8 sprigs fresh thyme

To make the fish stock:

Place all ingredients in a large pot or Dutch Oven and cover with cool water. Set on medium high heat until the water starts to boil. Turn down to medium low and simmer for about 3 hours or until the liquid has reduced by half.

Strain out the solids from the stock using a mesh strainer and cheesecloth, straining the liquid into a separate bowl or pot.  Store your fresh fish stock in a glass container or jar in the fridge.

To make the soup:

To a large pot or Dutch Oven, add your butter, grated onion and celery. Set to medium heat, cook your onions and celery until they soften.

Lower your heat down to low, add the flour and mix into the vegetables to make a roux. Cook the roux for about 2 minutes. Whisk in your fish stock and milk until all the roux has been fully incorporated. Turn the heat up to medium and cook the liquid until it starts to gently bubbly, stirring frequently.

Add your quartered potato to the hot soup and cook until the potatoes become tender, stirring frequently.

Once your potato is fork tender, add your chunked salmon and cook on medium low heat until the salmon starts to flake apart. Add your dried dill, grated nutmeg, dried parsley and heavy cream. 

Stirring frequently, cook until the soup thickens slightly and your salmon has been flaked into the soup. Salt and pepper to taste, serve hot with your favorite crusty bread or oyster crackers.

*Notes:

Taking the extra steps to make your own fish stock is well worth it for this recipe. It adds a depth of flavor to the soup that may be missed if not used. But if you don’t have the time to make your own fish stock, simply substitute with store bought vegetable stock. The vegetable stock might not have the same taste as fish stock but it’s a neutral enough stock to go with the salmon soup. 

If you want to make your own fish stock and can’t find a whole fish, just ask the fish counter to see if they have fish heads or bones in the back. Sometimes fishmongers will keep these goodies in the back and be willing to sell them upon request. These fish parts will give you the fishy flavor you would want to impart into your stock. 

Any neutral fish would work for your fish stock if you can’t find Whiting. Tilapia or Porgy would be a great substitute.