A recipe from the files of Alyice Edrich, The Dabbling Mum! I haven't tried this recipe yet, but it sounds wonderful. Alyice says the soup has a real peppery kick, but you can’t stop eating it. If you try it, please drop back by and let me know.
1 # salmon filets, skinned and cut into 1 inch cubes
1 Tb extra virgin olive oil
2 C mushrooms, chopped
1 C onions, chopped
1/2 C orange bell pepper, finely chopped
1/2 C celery, chopped
3 C russet potatoes, peeled & cubed
32 oz. chicken broth, low sodium
2 C water, plus 2 Tb
1 tsp dill weed
2 Tb fish sauce
1 tsp celery salt
1 tsp sea salt
1/2 Tb black pepper (use 1 tsp if you don’t want it real peppery)
2 tsp lemon juice
1/2 C milk
1/2 C heavy cream
1 Tb cornstarch
Heat oil in saucepan over medium-low heat.
When oil is hot, add onions and bell peppers.
Sauté for 4 minutes, stirring continually.
In a large soup pot mix together broth, water, fish sauce, celery salt, sea salt, black pepper, dill weed, onions, bell peppers, and raw veggies.
Cook over medium-high heat until potatoes are tender, about 60 minutes.
In a separate skillet, pan-sear salmon for five minutes and set aside.
When potatoes are done, add salmon to soup pot, lower heat to medium-low, and cook for another 5 minutes or until salmon is cooked through.
Mix cornstarch and 2 Tb warm water together until smooth and liquidy.
Add cornstarch mixture to soup and blend well.
Add cream, milk, and lemon juice. Cook for another 3 minutes.
Serve with warm, toasted, buttered bread. (Nico suggests Hawaiian bread.)
Add 1 C fresh green beans, cut into thirds.
About The Cook:
Alyice Edrich is a work-at-home mom with an award winning online magazine. Visit her website, http://thedabblingmum.com/, to learn how you can earn a living working from home, too. Or stop by her personal blog, http://alyiceedrich.com/, to learn more about life on the prairie.