This recipe is great to have in your arsenal for all those cold winter days when you just need something warm, but still want to get a healthy portion of fish in your diet. This is my salmon and broccoli soup!
This recipe will be enough for 2 hungry people!
I always start any soup base with 2 peeled tomatoes, 1 onion, 1 carrot, 1 celery stalk and 1 clove of garlic. It may seem a daunting task, but set to dicing!
Sauté the diced onion, carrot, celery and garlic in a hot pan for 3-5 minutes. Stir carefully throughout to make sure nothing burns(keep your eye on the garlic as that tends to burn the fastest and gives off a really bitter taste when that happens). When the onions start to soften and go almost see-through you can add the tomatoes and the zest of half a lemon. After this you’ll need a bit more than a teaspoon of tomato paste to stir in to your vegetable mix. Sauté for another 2 minutes and then transfer to a deep soup pot.
To your pan, pour in 1 – 1½ liters of water and let all the flavour left in the pan blend with the water. Pour your water and the juice of half a lemon in to you pot. Add a cube of vegetable stock and set to simmer with lid on. At this point I also added 3 tablespoons of home-made lobster stock, just to give the soup a nice seafood flavor. If you have it, use it! If you’re unfortunately running low, then don’t worry! The brilliance of this soup is that you can add and remove as much as you want. If you just follow the basics of this recipe, it will turn out beautifully!
Now… I love, love, love a soup that’s been boiling slowly for hours and hours. So if it was up to me I’d leave the soup until the point when I would feel just too ravenous to wait any longer! Which is at the very minimum of 2 hours. But if you’re in a hurry, 30 minutes will do just fine.
After an appropriate amount of time(ehem…) cut up your broccoli. And if you’re like me, you wont forget to cut up and add the stalks as well since they hold a lot of delicious flavour. Add the broccoli to your soup, and just when it starts to go ever so slightly softer you can add the final ingredient! Cut about 200 grams of salmon in to bite size pieces and toss them in your soup. Now all you need to do is to let it simmer away for another 3-5 minutes and then ladle in to soup bowl.