Scandinavian Salmon Soup | The Cupboard Drawer Recipe Book

Salmon is enjoyed world wide in a variety of ways. Here is a recipe from ‘The Cupboard Drawer’ for a Salmon Soup that with just a little modification can be turned into a hearty stew as well. Salmon is often referred to as the “red meat of the fish world” not only for its rich texture and appearance, but it is probably the most nutrient filled fish in the sea. The species had many variants with Chinook, Soho, Silver, Pink, Chum and Sockeyes found in North American Waters. Salmon are spawned in fresh water, migrate to the oceans and live in salt water, then return to fresh water to spawn the next generations. This life cycle is unique to the Salmon species and the difficulties of returning upstream give the meat a firmer density and texture than other fish. Which ever type of Salmon you choose, it’s sure to be good so Do Enjoy…

2 Cup Boiling Water

1 cup Carrots sliced

1 cup Cauliflower florets

1 medium Potato cubed

1 Can Salmon (15 ½ oz) Salmon

2 tbsp All-Purpose Flour

2 cups Milk

¾ cup frozen peas, Thawed

1/8 tsp Dill Weed, crushed

½ tsp salt

¼ tsp pepper

1, In a large saucepan over medium heat combine water, carrots, cauliflower, and potatoes; cover and cook 10-15 minutes until almost tender

2. Drain the canned Salmon and reserve the liquid, break the salmon into chunks.

In a small mixing bowl, stir flour into the reserved salmon liquid; add to soup; boil and stir 1 minute.

3. Add Salmon, Milk, Peas, Dill, Salt, and Pepper to the soup mixture. Heat until just thoroughly heated through and through.

Yield 8 Servings

Stew Option:

To bring this from a soup to a stew do the following:

1. decrease water to 1 ½ cups
2. Use three to five medium potatoes, add an additional half cup of Carrots, Cauliflower, and Peas.
3. Add ½ cup pearl onions,
4. Add ½ cup Green Olives w Pimentos Sliced