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Creamy Salmon Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
418 grams canned salmon
pink
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3 each shallots
chopped, or 1 lg onion, chopped
* Camera
450 ml vegetable stock
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150 ml white wine
dry
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25 grams butter
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25 grams all-purpose flour
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300 ml milk, skim
*
100 grams curd cheese
*
4 tablespoons greek yogurt
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1 x seasoning
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*

Ingredients

Amount Measure Ingredient Features
418 grams canned salmon
pink
Camera
3 each shallots
chopped, or 1 lg onion, chopped
* Camera
4.5E+2 ml vegetable stock
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1.5E+2 ml white wine
dry
* Camera
25 grams butter
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25 grams all-purpose flour
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3E+2 ml milk, skim
*
1E+2 grams curd cheese
*
6E+1 ml greek yogurt
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1 x seasoning
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*

Directions

Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.

Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / ¼ pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Purée until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 22443% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 463mg 19%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 51g
Vitamin A 7% Vitamin C 1%
Calcium 32% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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