Creamy Salmon Soup
Submitted by aussie5
Silky pureed salmon soup made in the microwave with white wine, curd cheese, and Greek yogurt. Uses canned salmon for a quick, protein-rich bowl ready in under 45 minutes.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis British-style salmon soup comes together entirely in the microwave, and the result is surprisingly elegant.
Canned pink salmon simmers with shallots, vegetable stock, and dry white wine, then gets blended into a velvety puree with a white sauce enriched by curd cheese and Greek yogurt.
The wine and shallots give it a French bistro depth, while the yogurt keeps it light and tangy.
All from a tin of salmon and a microwave. Brilliant.
Pro Tips
- Let the stock and salmon juice mixture stand for 15 minutes after the first cook. This resting time builds deeper flavor.
- Whisk the flour sauce thoroughly between each milk addition to avoid lumps.
- Puree until completely smooth for the silkiest texture. A high-speed blender works better than a food processor here.
- Reheat on medium power to prevent the yogurt from splitting.
Ingredients
Directions
Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.
Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / ¼ pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Purée until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve.
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