Norwegian Fish Soup
This soup recipe combines the rich flavors of salmon with creamy, comforting chowder for a delightful lunch, or dining experience. What's even better is that it can be made in less than 30 minutes! With healthy omega-3 fatty acids and a tasty blend of creamy flavor, this soup is a great choice for a nutritious meal any day of the week.
Ingredients
- 2 tablespoon olive oil
- 1 white or yellow onion small diced
- 1 cup leek stalk (optional)
- 4 garlic cloves minced
- 4 cups fish broth or stock
- 1 lb cauliflower
- 1 & ½ teaspoon salt, and ½ teaspoon pepper (to preferred taste)
- ¼ teaspoon cayenne pepper
- 1 cup heavy cream
- 1 lb skinless salmon skinless- cut into chunks
- 1 carrot (optional)
- 1 lemon juiced
- 1-2 tablespoon of chopped chives
Instructions
STOVETOP:
1. Heat a large pot over medium heat. Cook onion, leek, and garlic for 3-4 minutes, stirring occasionally. Avoid browning. Transfer half of the cooked veggies to a blender and set aside.
2. Add broth and cauliflower to the pot. Cook over high heat for 8-10 minutes or until tender. Transfer all the cauliflower and 1 cup of broth to the blender. Add salt, pepper, cayenne, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
3. Add fish and carrots. Cook over medium-high heat for 5-6 minutes. Remove from heat, stir in lemon juice. Garnish with fresh dill or chives. Serve alone or with bread.
INSTANT POT:
1. Press the sauté button on the Instant Pot. Heat for 3 minutes. Cook onion, leek, and garlic for 3-4 minutes, stirring occasionally. Avoid browning. Transfer half of the cooked veggies to the blender and set aside.
2. Add broth and cauliflower to the pot. Lock the lid, turn the valve to sealing, and cook on high pressure for 4 minutes. Do a quick release.
3. Transfer all the cauliflower and 1 cup of broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot.
4. Add fish and carrots (optional). Press the sauté button and cook for 5-6 minutes. Cancel the sauté function and stir in lemon juice. Garnish the fish soup with dill.
Notes
- Storage in air tight container lasts up to 3 days in a refrigerator or 4 months in a freezer.
- Thaw in the fridge overnight. Reheat gently over low heat, stirring once and a while, until hot.
This delicious soup recipe was created by: Denise Browning.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 532Total Fat 38gCarbohydrates 19gNet Carbohydrates 15gFiber 4gSugar 2gProtein 32g
