Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Salmon California Farm Smoked Salmon Kale Soup

California Farm Smoked Salmon Kale Soup

Name: How to cook California Farm Smoked Salmon Kale Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 20 cups
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Smoked Salmon Kale Soup

If you have smoked salmon, it is the perfect ingredient to crumble into winter dinner soups like kale, lentils, beans, and peas. If you don’t, you can use canned salmon with this easy recipe. Soup made with fresh winter kale and frozen peas, already creamy and tasty, becomes a gourmet soup when served over crumbled smoked salmon and crumbled blue cheese. Served with a tablespoon of sherry wine. The oil released from the smoked crumbled salmon will bring out the kale flavor more. You can use crumbled smoked trout, mackerel, herring or other smoked fish instead of salmon. Always remove the skin before crumbling.

Ingredient

Food ration :

2 people, 20 cups

Cooking time :

Prep time 15 minutes, cook time about 1 hour

1 1/2 pounds

fresh winter curly kale leaves, about 20 leaves

8 cups

water

8 Tsp

lemon juice to bring out more flavor in kale

4 cubes

chicken broth bouillion, (contains salt)

2 cups

frozen whole peas, makes one pound, or,

1 cup

dried whole peas, soaked overnight, makes one pound

1/4 cup

cured bacon

1 Tsp

mild black garlic powder

wintercarrot

celery stalk

shallots

1/2 cup

crumbled blue cheese (contains salt)

8 Tbs

smoked oily salmon, one pound fillet, like sockeye, crumbled

8 Tbs

sherry wine

1 Tbs

chopped cilantro

1 Tbs

chopped parsley

1 Tsp

ground white pepper

bay leaves

Cooking instructions

* Step 1

Chew a piece of raw kale: if the kale has not been exposed to winter frost, it will taste bitter, not sweet. Put bitter kale leaves overnight in freezer. Chew again after freezing, kale should taste sweet now. Make the broth by boiling the bouillion cubes and the cured pork pieces in 8 cups of water, about 15 minutes.

* Step 2

Strip stems out of kale leaves. Puree the stems of the kale leaves in food processor and add to the soup. Puree the wintercarrot, shallots, and celery. Add to the soup with a teaspoon of lemon juice for each cup of broth. Add stripped kale leaves to the soup. Bring to boil, about 15 minutes.

* Step 3

Set bacon aside, Use handheld stick mixer to puree the soup. Dice boiled bacon, add back to broth with soaked whole peas or frozen fresh whole peas, keep on medium boil till kale flavor is smooth and creamy, about 45 minutes. Taste.

* Step 4

Sprinkle the blue cheese crumbs in the soup. Use hand held stick mixer to make a creamy puree of the kale, the peas, the vegetables, the blue cheese crumble and the bacon bits. Taste, add boiling water if soup is too thick, stir till soup is perfect. Add pepper to taste.

* Step 5

To make fresh smoked salmon for soup, choose a shiny fat and oily salmon fillet, like sockeye. Rub salmon fillet with olive oil, sprinkle with dill weed, cold smoke on handwarm grill till flaky. Takes a few hours. Peel off the skin, leave the greyish fat layer under the skin on the meat, crumble salmon with fork. Salmon skin goes to the cat.

* Step 6

When the kale soup flavors are well integrated, add tablespoon of sherry wine and tablespoon of crumbled smoked salmon to each soup bowl, garnish with parsley, lovage, or cilantro, serve. A cup of soup serves 16 soup spoons, you can have a piece of salmon in every bite. Freezes well, reheats well.