Salmon and Potato Soup

Salmon Potato SoupSalmon and Potato Soup

This is one of the simplest soups you can make, and it has a beautiful silky texture and is packed full of flavour – with just a few ingredients.  If you are in the mood for a slightly elegant meal, rather swiftly, then this is a great soup to try.   

The potatoes don't really need to be blended, it just looks prettier, if you want to leave them intact, cut them into thin slices instead of dice. This recipe easily feed four people as a light meal, for a more substantial meal allow one fillet per person.

2 fillets of salmon, skinned and boned
3 cloves garlic, crushed
1 tablespoon of butter
4 potatoes – Nadine or Desiree work well as they break down well
1 cup dry white wine
2 -3 cups light vegetable, chicken or fish stock (or you can just use water)
2 bay leaves
Plenty of dill, parsley salt and pepper, lemon juice

Peel the potatoes and cut into small dice to speed up cooking.
In a soup pot, warm through the butter with the salt, pepper, bay and if desired a little nutmeg, just until the butter starts to foam.  Salmon Potato Soup

Optional extra – for an added kick, add a couple of fat juicy anchovies at this stage. 
Add the garlic and cook through without allowing it to colour.
Add the potatoes and coat them well in the butter.

As soon as the potatoes are covered, add the stock and cook until the potatoes start to fall apart.  Remove the bay leaves and use a hand blender or stick mixer to blend the potatoes into a thick and silky mass.  Add the wine and if too thick, add a glass or two of water. 

Add the salmon fillets whole and allow them to gently poach in the soup base.  Flake the fillet a little with a fork to break up the fillet if desired, or leave more or less whole for a gentle cook. 

Once the salmon starts to flake and is cooked through, add the herbs and a squeeze of lemon juice.
Serve with crisp white wine.