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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For the most part, we live low-carb; I miss chowders and have found that thickening the soup with pureed cauliflower and neufchatel cheese makes a great chowder. This is an easy soup to make; use either fresh cooked salmon, leftovers, canned, or a combination of them. The amount certainly can vary according to what you have. This method includes poaching fresh salmon with the vegetables. If you like, you can substitute carrot for the red pepper. If you want to cut some of the fat, poach the vegetables in stock rather than sauteeing them first. Ingredients:
1 1/4 lbs salmon |
1 onion |
5 stalks celery |
1 sweet red pepper |
3 tablespoons olive oil |
1 quart low sodium chicken broth |
1 (8 ounce) package neufchatel cheese |
1 head cauliflower |
lemon pepper |
garlic salt |
dill weed |
parsley |
Directions:
1. Chop the onion, celery, red pepper and saute in olive oil until softened.
2. Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, flake the fish and remove from heat.
3. Cook the cauliflower, separated into flowerets, in the chicken stock until tender.
4. Add the neufchatel cheese and allow it to melt over low heat.
5. Blend the cauliflower, stock and cheese with a stick blender, in a food processor or in your blender.
6. Add the 'cream' mixture to the fish and vegetable/stock mixture.
7. Season to taste with salt, lemon pepper, dill and parsley.
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