Description
Wild salmon and rice merge in this hearty Northwestern soup, promising comfort with Pacific Northwest ingredients. Creamy broth, tender fish, and nutty rice create a delightful bowl that warms you from the first spoonful.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) chicken stock
- 2 cups (473 milliliters) half and half
- 8.5 ounces (241 grams) smoked salmon
- 2 cups (340 grams) cooked wild rice
- 2 cups (340 grams) sweet potatoes
Vegetables and Herbs:
- 1 medium yellow onion
- 1.5 cups (170 grams) frozen spinach
- ½ cup (30 grams) fresh dill
- Extra smoked salmon and fresh dill for garnish
Seasonings and Thickeners:
- 4 tablespoons (56 grams) butter
- ½ cup (60 grams) flour
- 1 teaspoon ground coriander
- 1 teaspoon garlic salt
- 2 teaspoons italian seasoning
- 1 teaspoon ground black pepper
Instructions
- In a spacious stockpot, gently melt butter and carefully caramelize onions until translucent and tender, avoiding browning.
- Introduce aromatic ground coriander, garlic salt, Italian seasoning, and freshly cracked black pepper into the pot, stirring to distribute evenly.
- Sprinkle flour over the seasoned mixture, continuously stirring until the ingredients form a cohesive, slightly clumpy texture.
- Slowly pour chicken stock into the pot, whisking methodically to ensure a smooth, lump-free base for the soup.
- Add diced sweet potatoes and wild rice, raising the heat to create a vigorous boil, then reduce to a gentle simmer for 10-15 minutes until vegetables become tender.
- Lower the heat and fold in delicate smoked salmon pieces, fresh spinach leaves, and fragrant dill, allowing the ingredients to meld together.
- Pour in half and half, incrementally increasing the temperature to warm the soup without scorching, stirring consistently to prevent separation.
- Allow the soup to rest for 10-15 minutes, enabling the flavors to intensify and the liquid to reach a rich, creamy consistency.
- Ladle into warm bowls and adorn with additional smoked salmon ribbons and sprigs of fresh dill as a vibrant garnish.
Notes
- Elevate this soup’s flavor by using fresh, high-quality smoked salmon for a rich, smoky taste that transforms the entire dish.
- Wild rice adds a delightful nutty texture and provides more nutrients compared to regular white rice, making this soup both delicious and wholesome.
- Control the soup’s thickness by adjusting the flour and whisking technique, ensuring a smooth, creamy consistency without lumps.
- Fresh dill brings a bright, herbaceous note that complements the smoked salmon’s deep flavor, creating a perfectly balanced soup.
- Plan an extra 15-20 minutes for cooking to allow the sweet potatoes and wild rice to soften and release their full flavor potential.
- Serve immediately after preparing to enjoy the soup at its peak temperature and creaminess, with garnishes adding a professional touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 65 mg