This dish was well received at a dinner party and is one of those make ahead saviours. As usual, I made some changes so read ahead for the production notes.
I soften the vegetable, but don’t let them get any color. Use the vegetable broth for a vegetarian option, as long as your eaters are okay with fish. The cayenne made it too spicy, so I leave it out now. I use butter instead of margarine. Either will work, but don’t use oil unless you are out of both. When puréeing the soup base, I strain out the solids and add a minimum of liquid. This way you can avoid pouring hot liquid into your blender or food processor. I leave out the milk, with no ill effects. The canned salmon must be well-drained and remove all the skin and bones you possibly can. Dark bits of skin do not look good floating around and are a pain to pick out. I use only a little sprinkle of paprika at the end.
2 tbsp (30 ml) low-fat margarine or butter
1 large onion, cut in 1/2 inch cubes
1 medium carrot, cut in 1/4 in rounds
1 stalk celery, thinly sliced
1 tsp (5 ml) minced fresh garlic
2 tbsp (30 ml) all-purpose flour
1/4 tsp (1.25 ml) cayenne (optional)
5 – 6 cups (1.25 – 1.6 l) vegetable or low-fat chicken broth
5 small new potatoes, peeled and quartered
3 cups (750 ml) cooked corn
1 cup (250 ml) 2% milk (optional)*
1 can, 7 oz (200 g) boneless salmon, drained and separated into chunks*
1 tsp (5 ml) paprika
- In a large soup pot, heat margarine over medium heat. Sauté onion, carrot, celery and garlic for 5 to 7 minutes or until wilted and golden (see notes above).
- Reduce heat to low. Sprinkle flour and cayenne over vegetable and stir until thoroughly blended.
- Add broth to soup pot a little at a time, stirring constantly, and then bring to a boil. Add potatoes and 1 cup (250 ml) of the corn. Cover and let simmer for 20 minutes or until potatoes are tender.
- In food processor, process soup in batches for 15 seconds, or until puréed. Return soup to the pot.
- Whisk in milk over medium low-heat. Add remaining 2 cups of corn (500 ml), salmon and paprika.
Source: Celebrations, by Elise Mecklinger