I am not a huge seafood fan if I must be honest but when I do have seafood it has to really float my boat. This salmon soup does just that. I really like it because it’s creamy and warming. It’s a real comfort food for me. There’s nothing like sitting down with a nice big bowl of this soup with some nice fresh crusty bread!
The other thing I really like about it is that it is just so easy to make and quick too. Even if the fish is frozen (like when we have all forgotten to take it out from the freezer) you can still get a meal to the table in under an hour. You can even make this salmon soup in a crock pot / slow cooker!
The other thing I like is that is it very cheap to make. Even though you are using salmon which is quite expensive, the fact you only really need about one good fillet per person (or maybe between 3 if you are really on a tight budget) so you really can eat well for less.
Healthy salmon soup recipe made simple
Prep time: 5 mins to de-skin the salmon
Cook time: 25 minutes
Calories per serving: 403
Cost per serving: £ 1.21
75g plain flour
2 salmon fillets (about 240g)
500ml semi skimmed milk
Salt and pepper to taste
Melt the butter in a saucepan on the hob and remove from the heat when the butter has fully melted and has begun to bubble.
Add the flour and mix together to form a paste. Add the milk a little at a time and stir into the flour/butter mix.
Reduce the heat to its lowest setting and continue to add the milk little by little whilst stirring into the paste. If the paste begins to solidify and/or darken then you have too much heat and are cooking the flour. If so remove from heat and add a little milk until you have a less thick mixture.
Continue like this adding the milk slowly until you reach a point (about 150-200 mls of milk) where the mixture is quite runny like a thick sauce, then you can add the rest of the milk.
Increase the heat to a medium level and add the salmon and seasoning to taste. I recommend a good pinch of salt and about 1/4 teaspoon of pepper.
Keep stirring the mixture to keep the ingredients from settling on the bottom of the saucepan.
After the mixture has warmed you will notice the fish begin to cook and slowly breakdown. At this point you can use your spoon to press the fish to encourage this. If the soup begins to froth then you have the temperature too high and you run the risk of the soup separating and becoming thin as well as the ingredients setting and scorching on the bottom of the pan. Simply lower the heat and keep stirring until the fish has flaked and broken down.
Once this has happened the soup will become quite thick like a chowder. You can either serve it like this with a ‘rustic’ texture, add more milk to make it thinner or pass it through a blender or food processor to make it smoother.
If you are finding it hard to de-skin the do it while it is frozen, once you have got a bit of the skin loose from the thick end you should be able to just pull it off with your hand easily and then trim and salmon from it which may have come away from the main fillet