Creamy Tuscan Salmon Soup with Optional Rouille

Bynews dail

Jan 28, 2025

Creamy Tuscan Salmon SoupIngredients:
For the soup:
1 tablespoon olive oil 1 medium white onion, chopped 2 cloves garlic, minced 1 cup chicken or vegetable broth 1 cup heavy cream 1 pound fresh or frozen salmon, cut into 1-inch pieces 1 cup chopped fresh spinach 1/2 cup grated Parmesan cheese Salt and black pepper to tasteFor the rouille (optional):
1/4 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup finely chopped red bell pepper 1 tablespoon olive oil Salt and black pepper to tasteInstructions:
To make the soup:
1.
Heat the olive oil in a large pot or Dutch oven over medium heat.
2.
Add the onion and cook until softened, about 5 minutes.
3.
Add the garlic and cook for 1 minute more.
4.
Stir in the chicken or vegetable broth and heavy cream.
Bring to a simmer.
5.
Add the salmon and cook until cooked through, about 5 minutes.
6.
Stir in the spinach and cook until wilted, about 1 minute.
7.
Remove from heat and stir in the Parmesan cheese.
Season with salt and black pepper to taste.
To make the rouille (optional):
1.
Combine all of the ingredients for the rouille in a small bowl.
2.
Mix until well combined.
To serve:
1.
Ladle the soup into bowls.
2.
Top with a dollop of rouille, if desired.
3.
Garnish with additional Parmesan cheese and a drizzle of olive oil.
Tips:
For a richer flavor, use full-fat heavy cream.
If you don’t have fresh spinach, you can use 1 (10-ounce) package of frozen spinach, thawed and squeezed dry.
You can also add other vegetables to the soup, such as chopped carrots, celery, or potatoes.
If you don’t have rouille, you can serve the soup with crusty bread or crackers.

Creamy Tuscan Salmon Soup with Optional Rouille

Bynews dail

By news dail

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