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Asparagus-Salmon Soup

5 star rating
 

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Submitted by: Mrs. Tammy

 

This soup features pieces of salmon and asparagus simmered in chicken broth with carrots, onion, seasonings and evaporated milk.
 

Ingredients

  • 24 oz fresh salmon, skin removed
  • 1 tablespoon chopped garlic
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/2 cup thinly sliced (baby) carrots
  • 1/2 cup diced sweet onion
  • 4 cups chicken broth
  • 1 pound chopped asparagus
  • 1 teaspoon dried parsley
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon paprika
  • 2 12-ounce cans evaporated milk

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Method

In a large soup pot, combine garlic, butter, and olive oil. Heat until hot; add salmon and sprinkle with lemon juice, salt, and pepper. Brown each side; remove salmon from pan, reserving drippings. Let salmon cool slightly and cut into bite-sized pieces. Place carrots and onions into soup pot; lightly brown carrots and caramelize the onions. Carefully add chicken broth, asparagus, dried parsley, seasoning salt, paprika, and chopped salmon. Simmer 8-10 minutes or until asparagus is tender. Add evaporated milk and heat through.

 

Notes: Serve with your favorite crackers.

 

Number of Servings: 6-8

 

Submitted by: Mrs. Tammy ()

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