This is the first time I have used salmon in a soup recipe which is surprising considering that we eat it every week at our house. I typically bake our salmon and use that baking time to prepare the rest of the dinner. I have been experimenting with faster ways to prepare it and this soup tops the list. This recipe is very easy and I am happy to report, came together in less than 30 minutes. Adding asparagus makes it a perfect soup for spring. If you don't care for asparagus or are making it when it is not seasonally available, you could substitute two cups of chopped spinach or chard.
Salmon & Asparagus Soup
By Inspired by the Seasons
- 1 diced sweet onion, about 1 cup
- 1/4 c sliced shallots
- 1 T smoked horseradish sauce
- 1 tsp salt
- 1 T olive oil for cooking
- 1 can full fat coconut milk
- 2 c vegetable broth
- 12 stalks of asparagus cut into 1" pieces
- 1 - 8 oz. salmon filet cut into 1 " pieces
- 2 T fresh lemon juice
Cook onions and shallots at medium heat in a Dutch oven or 4 quart heavy bottom pan for 5 minutes until soft. Add broth, coconut milk, horseradish sauce and salt. Bring to a boil and reduce to a simmer. Add asparagus and fish and cook an additional 4-5 minutes until fish is done and asparagus is tender. Remove pan from heat, stir in lemon juice and serve immediately. Makes 5 cups.