Wednesday, September 19, 2012

Creamy Beet Soup with Dill Salmon




































Creamy Beet Soup with Dill Salmon.

Dilled Salmon Beet Soup.

Salmon Beet Bisque.

Creamy Salmon Beet Dill Soup Bisque.

Pretty red soup that tastes super yummy.

You can call it whatever you want. Either way, you'll love it.

This was my dinner last night. And my breakfast this morning. It was a late night for me and an early morning. I usually go to bed at 9pm. I'm an old lady, I know. 

Sometimes I blame my Hashimoto's on sleeping so much. And then when something new and refreshing comes along, I suddenly find myself unable to sleep until midnight, then waking up at 6am, bright-eyed and ready to work out.

That's when I realize that Hashimoto's is not always the culprit.

Sometimes it's depression.

Sometimes it's not feeling like I'm living every day to its fullest potential.

Sometimes it's just plain ol' boredom.

Sometimes it just takes a little shake and shimmy to get back in the groove.

Then it takes practice, good habits, and self-care to stay there.

Here's to staying in the groove.

With Pretty Red Soup.




































Creamy Beet Soup with Dill Salmon (Print-Me)

Ingredients:
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

Directions: 
  1. 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. 
  2. 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. 
  3. Once your beets are cooked, puree your soup in batches, then return to the pot. 
  4. 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 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. 

Serves 4. 

News and Tidbits
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2 comments:

Margaret said...

I don't think I would have ever come up with the combo of beets and salmon on my own, but I made this soup today and it's absolutely delicious. I had a ton of fresh dill from my CSA so I just used a few tablespoons of that instead of the dried. Thanks for sharing the recipe!

Elizabeth A. said...

I get notification in email and they always some.





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