Debra's Salmon Soup
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- 8 medium
- potatoes peeled and diced
- 3 stick
- celery diced
- 1 medium
- white onion diced
- 1 c
- carrots, lightly ground (for color mostly)
- 2 pt
- canned king salmon (i use 3)
- 5 clove
- crushed fresh garlic (to taste)
- 2 Tbsp
- johnny's season salt (to taste)
- 1 Tbsp
- fresh ground pepper (to taste)
- 1-3 Tbsp
- tapatio salsa sauce for zest
1In a large Soup Pan ½ full of water add potatoes, bring to a low boil and, watch closely and scrape foam off the top of the water from the potatoes as they boil. When no more foam appears reduce heat to simmer, add celery, onions and carrots. Continue to simmer for approx 15 minutes. You want potatoes to be almost done, so they don’t get mushy. Reduce heat to low…
Drain juice from canned fish ... add juice to soup pot folding gently through ingredients so as to not mush potatoes. Slowly add Fish, keeping nice size chunks, bring back to low boil for 1 minute folding through ingredients. Reduce heat again to low, and add seasons to taste.
Once desired taste is acquired, turn off and let set for a few hours. Just before dinner, warm slowly until hot for serving.
NOTE: Any canned Salmon will work, I prefer King as the juices are more flavorable. You can also add precooked shrimp (drain thoroughly before adding shrimp only, do not add shrimp juice) and some like Jalapeno's diced (one or two or more) for zestier taste.
2Serve with home made rolls or a loaf of fresh cheesy bread.