Plat
Brothy Salmon Soup
35 minPour 2Nutri-Score B€€
B
35 min
35 minBrothy Salmon Soup
ce qu’il vous faut
Ingrédients
salmon (cut into chunks)Poissons300 g
Creole blackened seasoning (for the salmon)Épices2 g- smoked paprika (for the salmon)Épices2 g
brown sugar (optional, to offset the spice)Épicerie5 g
sweet onion (diced)Fruits et légumes1 morceau
thyme (chopped)Épices2 g
basil (chopped)Épices3 g
garlic (minced)Fruits et légumes3 morceaux- lemon juice (freshly squeezed)Fruits et légumes15 ml
tomato pasteÉpicerie15 g- Creole blackened seasoning (for the broth)Épices2 g
- smoked paprika (for the broth)Épices2 g
- cayenne pepperÉpices1 g
- red pepper flakesÉpices1 g
saltÉpices2 g
black pepperÉpices1 g- unsalted chicken brothÉpicerie120 ml
waterAutres240 ml
half and half (coconut milk or heavy cream also work)Produits laitiers80 ml
par portion
Nutrition
381kcal
- Glucides
- 15 g
- Protéines
- 33 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Spatule
pas à pas
Préparation
- Étape 1
Season the salmon
- Pat the salmon dry and cut it into chunks.
- Coat with the Creole blackened seasoning, smoked paprika and brown sugar.
- Étape 2
Sear the salmon
- Heat a little oil in a frying pan over medium-high heat.
- Sear the salmon chunks until browned on the outside and just cooked through, then set aside.
- Étape 3
Build the broth base
- In a saucepan, soften the diced sweet onion.
- Add the garlic, thyme and basil and cook until fragrant.
- Stir in the tomato paste and cook briefly.
- Étape 4
Season and simmer the broth
- Add the Creole blackened seasoning, smoked paprika, cayenne, red pepper flakes, salt and pepper.
- Pour in the chicken broth, water and lemon juice.
- Simmer gently over low heat.
- Étape 5
Finish with cream and salmon
- Stir the half and half into the broth and warm through without boiling.
- Return the salmon to the pot and heat gently.
- Taste, adjust the seasoning and serve hot.