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Creamy Salmon Soup with Pesto and Chives

Creamy Salmon Soup with Pesto and Chives
This comforting salmon soup is a simple yet satisfying dish that I find myself craving time and time again. The creamy potatoes and tender flakes of salmon are perfectly complemented by the bright flavors of pesto and fresh chives. It's a cozy meal that doesn't require much effort but still feels special, like a quiet night in with a loved one. I prefer to serve it warmed gently, not boiling, to keep the richness soft and smooth on the tongue. This soup may not be fancy, but it's honest, warm, and quietly satisfying in the way only a bowl of soup can be.
Ingredients
  • 300g (10.6 oz) salmon fillet, cubed
  • 1.9 L (8 cups) water
  • 240 ml (1 cup) sour cream or crème fraîche
  • 960 ml (4 cups) tomatoes, sieved
  • 6 medium potatoes, peeled and sliced
  • 125g (1 cup) leek, cleaned and sliced
  • 2 medium carrots, peeled and sliced
  • 30 ml (2 tablespoons) olive oil
  • 1 clove garlic, minced
  • 60 ml (1/4 cup) red pesto or tomato pesto
  • 12 g (3 tablespoons) chives, chopped
  • 35g (3 cups) spinach, cleaned
  • 2 fish bouillon cubes
  • 5 g (1 teaspoon) salt
  • 2 pinches cayenne pepper
Instructions

1. In a large saucepan, sauté the garlic and chives in olive oil over medium heat until fragrant, about 1 minute.

2. Add the sliced potatoes, carrots, and leek to the saucepan. Cook for 5 minutes, stirring occasionally.

3. Pour in 1 liter (4 cups) water, tomato purée, pesto, and crème fraîche. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Add the cubed salmon, salt, cayenne pepper, and fish bouillon cubes. Simmer for an additional 3 to 4 minutes, or until the salmon is cooked through.

5. Stir in the spinach and cook until wilted, about 2 minutes.

6. Serve the soup hot, garnished with additional chives if desired. Be careful when handling hot liquids and use oven mitts or pot holders to prevent burns.

Tools
  • Saucepan
  • Sieve
  • Cutting board
  • Knife
  • Spoon
  • Fish bouillon cubes
  • Grater

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