Salmon Noodle Soup
serves 2-4
If you or someone you love is caught up with the aches and pains, you might try making this simple soup for them. Even if everyone is feeling just fine, it’s a lovely spring kind of soup. It’s super quick to make from scratch, even if you are making the stock.Read more about this recipe at Cook&Eat.
4 cups fish stock
2 carrots, small-dice
1 stalk of celery, small-dice
2-3 new potatoes, small-dice
1-2 fresh salmon fillets
3 scallions, chopped into small rounds
2 cups of plain cooked pasta
1 tablespoon fresh tarragon, chopped
olive oil
Salt and pepper
prep: 10 minutes
total: 40 minutes
large soup pot
medium skillet
1. Heat the fish stock in a large soup pot over medium-high heat.
2. In a medium skillet on medium-high, heat the olive oil. When shimmering, add the chopped carrots, celery and potatoes. Saute until the vegetables start to soften, about 3 minutes.
3. Add a ladle of stock and cook for another minute as some of the stock is absorbed. Then, dump the whole concoction back into the rest of the broth, and bring to a simmer. Cook for 7-8 minutes.
4. Meanwhile, wipe out the skillet and heat it up again on medium-high heat. Brush the salmon fillets with a bit of olive oil, and place flat (skin) sides up in the hot skillet. Cook for 2 minutes. Then, flip the fillets over and cook for another 3-4 minutes.
5. Remove the fillets from the pan and remove the skin. Break the salmon into bite-size pieces. It’s okay if it’s still a bit rare in the middle… it will cook more in the broth.
6. Add the salmon, scallions, tarragon and pasta to the broth. Add salt and pepper to taste, and simmer for another 5 minutes. Serve up as is, or for a little more indulgence, with a small pat of butter.
