Delicious and Healthy Smoked Salmon Soup Recipe
As soon as I bring out my trusty smoker, there’s always a buzz in the air of excitement and anticipation. The smoky aroma of hot smoked salmon always gets everyone’s mouth-watering. Whether you’re celebrating St. Patrick’s Day or just wanting a soul-warming bowl of soup, this creamy and smoky salmon chowder is the way to go.
This dish combines the smokiness and richness of hot-smoked salmon with classic vegetable aromatics like leek, carrot, shallots, celery, and onion, making it hearty and delicious. My go-to for enhancing its overall flavor is the addition of white wine, an herb bouquet garni, and a touch of butter, which rounds out and amplifies its rich flavors.
Plus, it’s easier to make than you think! All you need is 1 tablespoon of butter, some chopped vegetables, wild Alaskan smoked salmon (my personal favorite), a bouquet garni, white wine and heavy cream. That’s it! So come with me on a journey to the savory soup-scape with my creamy smoked salmon potato soup recipe- ready in under an hour!
Why You’ll Love This Recipe
I’ll be honest with you, folks. This recipe for smoked salmon soup is a little slice of heaven on earth. If you’re looking to impress your guests or simply treat yourself to something special, then look no further.
First of all, let’s talk about the star of the dish – the smoked salmon. I’m not talking about any old canned salmon here. We’re using wild Alaskan smoked salmon that’s been perfectly slow-cooked and imbued with rich, smoky flavor. It’s a cut above the rest and makes all the difference in this soup.
But it’s not just about the fish. We’ve got a whole host of other ingredients in here, including hearty potatoes, tender leeks, sweet fennel, and savory shallots. And let’s not forget the bouquet garni – a bundle of herbs that infuse the soup with an earthy depth.
Now, for those of you who are fans of creamy soups (and who isn’t?), we’ve got you covered. Heavy cream is added at just the right time to give the soup its irresistibly velvety texture. Trust me when I say that one bowl will leave you wanting more.
But the real reason you’ll love this recipe is because it’s just so darn versatile. It works equally well as a main course or as an appetizer to set the tone for your meal. Pair it with a crisp white wine or a warm hunk of bread – there’s really no wrong way to enjoy this soup.
In short: if you’re looking for a recipe that screams sophistication but is surprisingly easy to make, then give Pat’s smoked salmon soup a try. Your taste buds won’t regret it.
Ingredient List
Get your hands on the freshest ingredients
Before we begin, it’s important to ensure that all of our ingredients are as fresh as possible. The last thing we want in this dish is fishy or stale aromas. The star ingredient is, of course, 1 pound of smoky salmon, which I recommend you get from a reputable fishmonger near you. Alternatively, you could also use hot-smoked salmon or wild Alaskan smoked salmon depending on your personal preference.
Let’s take a closer look at the rest of the ingredients:
- 2 tablespoons butter
- 1 large leek, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 fennel bulb, chopped
- 3 shallots, finely chopped
- Bouquet garni (bay leaf, thyme, parsley)
- 1 cup white wine
- 4 cups fish stock
- 2 potatoes, peeled and diced
- 1/2 cup heavy cream
- Chopped chives for garnish
It’s important to note that you can adjust the seasoning and quantity of ingredients according to your taste preferences. For instance, using canned salmon instead of a fillet works just fine in this recipe.
The Recipe How-To
Now, let’s dive into the recipe how-to. This soup is fairly easy to make and requires a little bit of prep work. However, it’s totally worth it for the cozy and smoky salmon chowder taste.
Ingredients:
- 4 tablespoons of butter
- 1 leek, washed and chopped
- 1 carrot, peeled and chopped
- 2 shallots, minced
- 1 celery stalk, chopped
- 1 fennel bulb, trimmed and chopped
- 2 small onions, peeled and roughly chopped
- 1 bouquet garni (a bundle of fresh thyme sprigs, a bay leaf, and parsley tied with kitchen twine)
- 1/2 cup white wine
- 6 cups fish or chicken broth (low sodium)
- 2 cups heavy cream
- 1 pound hot smoked salmon, flaked into bite-size pieces
- Salt and freshly ground black pepper to taste
- Thinly sliced chives, for garnish
Instructions:
- Melt butter in a large saucepan over medium heat.
- Add the leek, carrot, shallots, celery, fennel bulb, onions until soft (about 10 minutes) while stirring occasionally.
- Add bouquet garni and cook for an additional minute.
- Pour in white wine and cook until reduced to half.
- Pour in broth then bring to boil.
- Lower heat and allow the mix to simmer for 20 minutes.
- Remove bouquet garni then stir in the heavy cream.
- Bring it back to simmer but do not allow it to boil at this stage.
- Add the smoked salmon, stir gently while seasoning with salt and freshly ground black pepper to taste.
- Keep on very low heat or transfer to slow cooker on low heat for about an hour to build up even more flavor.
- Serve hot with thinly sliced chives as garnish.
The fragrance from cooking this recipe will make you salivate!
Substitutions and Variations
If you’re looking to switch things up, there are a few substitutions and variations you can make to this recipe without compromising on flavor.
Firstly, if you don’t have access to wild Alaskan smoked salmon, canned salmon or fresh salmon fillet are good alternatives. Make sure to remove any skin or bones before adding it to the soup!
For a creamier texture, substitute heavy cream with half-and-half or whole milk. You can also add more broth if you prefer a thinner consistency.
If you don’t have all the veggies listed in the ingredient list, don’t worry! This recipe is adaptable to whatever ingredients you have on hand. Carrots, celery, and fennel bulb could all be substituted with other root vegetables like parsnips or turnips.
To give this chowder an extra kick of flavor, add 1 tablespoon of white wine during the sauteeing process. The acidity of the wine will help balance out the richness of the cream.
For some added texture and flavor, sprinkle chopped chives over each bowl before serving.
If cooking for a crowd or hosting a party, consider making a larger batch using a slow cooker. This will allow you to set it and forget it until your guests arrive. Alternatively, serve smaller portions as an appetizer or pairing alongside your favorite salad or sandwich.
Don’t let the traditional St. Patrick’s Day dish fool you — this creamy smoked salmon soup is perfect for any occasion or dinner party!
Serving and Pairing
Now that your creamy smoked salmon soup is hot and ready, it’s time to serve it up and find the perfect pairing. This soup is hearty and filling, making it a great standalone dish for lunch or dinner. But if you want to make it even more enjoyable, I have some recommendations for you.
First things first, when serving this soup, I like to add a sprinkle of fresh chives on top to give it a pop of color and herbaceous flavor. It also adds some texture to the smooth creaminess of the soup.
Now, let’s talk about what drink pairs well with this smoky salmon soup. A crisp white wine like a Sauvignon Blanc or Chardonnay complements the flavors of the soup quite nicely. White wine brings out the natural sweetness and highlights the smoky undertones of the salmon.
If you’re looking for something non-alcoholic, a cold glass of lemon water will cut through the richness of the soup and cleanse your palate in between bites. It’s refreshing and perfect for cooling down after a hot bowl of soup.
For those who want to add something on the side (or may not be into wine) , crusty bread with a subtle garlic spread will do just fine. With each dunk in your creamiest potage, your mouth will explode with flavors mingling together between its minute crevasses.
Overall, this delightful bowl can be enjoyed full-heartedly and accompanied by anything that excites your taste buds – let your creativity fly wild!
Make-Ahead, Storing and Reheating
As an assistant for a renowned BBQ chef, I know that making the perfect smoky salmon soup requires precision and planning. That’s where making ahead, storing and reheating becomes important. You don’t want to lose all the hard work you’ve put into the recipe just because you didn’t store it properly.
To ensure that your smoky salmon soup doesn’t lose its flavor, you can make it ahead of time and refrigerate it until needed. This is especially useful if you’re hosting a gathering or if you don’t have enough time to prepare on the day of serving.
When making this soup, remember that its components are delicate and can separate when refrigerated overnight. As such, before reheating, be sure to stir well to ensure consistency. To reheat, warm gently over medium heat in a pot, stirring occasionally until heated through.
For a frozen smoky salmon soup, make sure that it is stored at 40°F or lower. Frozen soup will keep for several months; however, as with any frozen food item, prolonged freezing can cause freezer burn and deteriorate quality.
If you’re in a hurry or looking to save time, consider using your slow cooker or instant pot to make your smoky salmon soup. These cooking methods are an excellent way to prepare wholesome meals with minimal efforts while retaining rich flavors.
Finally, remember that soups like this are best enjoyed fresh – on the day of preparation! Store leftovers in an airtight container and consume within 3 days. Smoky salmon soup tastes delicious when reheated but there’s nothing better than serving up a bowl fresh off the stove!
Tips for Perfect Results
Now that you know how to make Pat’s Smoked Salmon Soup, there are a few things you should consider to get the perfect results.
First, make sure not to overcook the soup. While it may be tempting to let it simmer for longer, the delicate flavors of the smoked salmon and vegetables will be lost if they are boiled too long.
Secondly, avoid using canned salmon for this recipe. The canned fish tends to be too salty and may overpower the other ingredients. Instead, opt for fresh wild Alaskan smoked salmon or hot smoked salmon from your local fishmonger.
For a creamier consistency, blend some of the soup in a blender or food processor but make sure not to scald your hand or the broths. It will give your chowder a richer texture without being too thick.
Lastly, don’t forget that chives are the perfect finishing touch for this soup. Just chop them up and sprinkle on top before serving.
By following these tips, you’ll be able to create an indulgent and delectable creamy smoked salmon chowder that’s sure to impress any diner. Enjoy!
Bottom Line
You’ve made it to the end of my smoked salmon soup recipe article, and I hope you’re convinced that this is a must-try dish. Even if you’re not typically a soup person, I assure you that this creamy, smoky, and savory chowder will change your mind.
With the use of high-quality ingredients, such as wild Alaskan smoked salmon and a bouquet garni, this soup is sure to satisfy your taste buds. And don’t let the long ingredient list intimidate you; the process is easy to follow, even for novice chefs.
While this recipe may be ideal for St. Patrick’s Day or a cozy fall evening, it can be enjoyed year-round. Plus, by making substitutions or variations with different types of smoked fish or vegetables, you can make this soup your own.
So go ahead and give my Pat’s Smoked Salmon Soup recipe a try. Your family and friends will thank you for it, and you’ll have another go-to dish to add to your repertoire. Happy cooking!
Pat’s Smoked Salmon Soup Recipe
Ingredients
- 1 onion
- 1/4 fennel bulb, chopped
- 1 stick celery, chopped
- 3 shallots, chopped
- 1 carrot, chopped
- 1 leek, chopped
- 1 1/2 lbs smoked salmon, trimmings
- 3 pints fish stock
- 1 ounce butter
- 12 1/3 white wine
- 1 bouquet garni
- 1/2 pint heavy cream
- 2 tablespoons of chopped chives
Instructions
- Mix all the veetables in a bowl.
- Sweat 1/2 the vegetables in 1/2 the butter without browning for 5 minutes and reserve. Brown the other half in a separate pan in the remaining 1/2 of butter. Add smoked salmon trimmings to the browned vegetables and sweat for 2 minutes. Mix in the white wine and bouquet garni and reduce by half. Add fish stock to cover or water if not available. Simmer for 25 minutes and then strain. Add to the reserved vegetables. Cook for a further 15 minutes then stir in the cream. Simmer for 5 minutes. serve with a garnish of chopped chives.
YOUR OWN NOTE
Nutrition
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.