In an effort to clear out more freezer and refrigerator space, and because of the nasty weather, I decided to put together a soup this morning. I had never added fresh salmon to a soup before, but thought I’d give it a try. I was thinking of potatoes and then saw the frozen, fresh spaghetti in the freezer. I thought it might be fun to see what the pasta would bring to the soup. We both ended up liking the soup a lot. The al dente pasta added a nice texture. The salmon brought a mild fish taste that worked with the chicken stock. The lemon juice brightened everything nicely. The only thing both of us though didn’t work real well was the broccoli. I would leave that out next time.
Start by adding a diced onion to a tablespoon of olive oil. Next, add 5 medium carrots, sliced, along with 5 sliced celery stalks. Saute on high till softened a bit. Then add two minced garlic cloves, 3/4 of a tablespoon of dry basil and 1/2 red bell pepper diced. Stir for about a minute and add 3/4 cup of dry sherry or dry white wine. Cook for a minute or two and add 6 cups of chicken stock. While waiting for the liquid to come to a simmer, add 1/4 teaspoon ground black pepper and 3 dashes of cayenne pepper. Once the stock has warmed back up, and it’s at a slow simmer, add 1 cup broccoli (if you want to try it), 2 to 3 cups cubed uncooked salmon, and as much uncooked fresh, or dry cooked pasta as you like. The salmon and pasta should only take 2 or 3 minutes to finish cooking. When both are done to your liking, add the juice from 1/2 lemon, stir, garnish with fresh Italian parsley and serve.