I came across this salmon soup in a hotel in Prague. It was delicious and light and filling at the same time. All the recipes I found though used potatoes as base of the soup. In my new found drive to be healthy I thought of swapping out the potatoes for cauliflower and viola! this recipe was born!
Its simple and can be made ahead of a busy week! Would love to know what you all think!
Ingredients
2 shallots (chopped)
3 cloves of garlic (peeled)
2 bay leaves
2 cups of milk (you can use almond milk as well)
150 ml single cream
butter or olive oil for sautéing
1/2 head of cauliflower
150 grams of skinless salmon
1 cube of fish stock
water
dill leaves
Method
1. Heat butter/olive oil in a saucepan and gently sauté the shallots, bay leaves and garlic. Add the cauliflower florets and sauté. Add the milk, lower the heat and cover.
2. Once the cauliflower has softened add the salmon and fish stock cube and simmer until the salmon is just about cooked through.
3. Remove the bay leaves and blend until smooth. Return to the saucepan. Add the single cream. Add water until you get the consistency you like. I don't like the soup to be too thick so I add about 100 ml of water. You can add milk as well for a richer taste.
4. Add salt and pepper to taste. Garnish with cream, dill and some smoked salmon!
Top tip: try this with haddock!
Its simple and can be made ahead of a busy week! Would love to know what you all think!
Ingredients
2 shallots (chopped)
3 cloves of garlic (peeled)
2 bay leaves
2 cups of milk (you can use almond milk as well)
150 ml single cream
butter or olive oil for sautéing
1/2 head of cauliflower
150 grams of skinless salmon
1 cube of fish stock
water
dill leaves
Method
1. Heat butter/olive oil in a saucepan and gently sauté the shallots, bay leaves and garlic. Add the cauliflower florets and sauté. Add the milk, lower the heat and cover.
2. Once the cauliflower has softened add the salmon and fish stock cube and simmer until the salmon is just about cooked through.
3. Remove the bay leaves and blend until smooth. Return to the saucepan. Add the single cream. Add water until you get the consistency you like. I don't like the soup to be too thick so I add about 100 ml of water. You can add milk as well for a richer taste.
4. Add salt and pepper to taste. Garnish with cream, dill and some smoked salmon!
Top tip: try this with haddock!
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