Creamy Beet Soup with Dill Salmon
4 teaspoons olive oil
2 medium sweet onions, diced
4 medium beets, diced
4 cups chicken broth
1 pound wild salmon (see note below for using canned salmon)
1 tablespoon dried dill
Freshly ground black pepper
- Heat a large soup pot on medium heat. Add 2 teaspoons of olive oil, then add onions. Cook for 5 minutes, stirring occasionally. Add beets and cook another 5 minutes. Add chicken broth and turn heat up to a gentle simmer. Simmer until beets are soft, about 20 minutes.
- While soup is cooking, rinse the salmon and pat it dry. Drizzle with 1 teaspoon of olive oil, dill and black pepper. Heat a saute pan on medium heat. Add 1 teaspoon of olive oil, then add the salmon, skin side up. Saute for 5 minutes, then turn and cook on the other side until salmon flakes, about 5 minutes. Take pan off heat and set aside.
- Once your beets are cooked, puree your soup in batches, then return to the pot.
- Remove the salmon from the skin and mash it into small chunks, making sure to take out any bones. Add the salmon to the soup and stir. Serve hot or cold. Go ahead and eat the salmon skin; it will be nice and crispy!
Note: If you're in a hurry or not in the mood to cook the salmon, go ahead and buy canned wild salmon. Just drain the liquid, mash the salmon and add it to your soup, along with some dried dill and black pepper.
An original recipe by Iris Higgins @The Daily Dietribe www.thedailydietribe.com