Creamy Salmon & Rice Soup
A rich, creamy soup loaded with rice and vegetables, topped with a seasoned seared salmon fillet
45 minutes
4 servings
Ingredients
- 4 salmon fillets
- 1/2 cup wild rice blend
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 onion, diced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- 1
Cook rice separately according to package directions; set aside.
- 2
Melt butter in a pot and sauté onion, carrots, and celery until soft.
- 3
Stir in flour and cook 1 minute, then slowly whisk in broth.
- 4
Add thyme and simmer 15 minutes until slightly thickened.
- 5
Stir in cooked rice and heavy cream; season to taste.
- 6
Season salmon and sear in a hot pan 3-4 minutes per side.
- 7
Ladle soup into bowls and set a seared salmon fillet on top.
Liz's Tip:
Sear the salmon separately and add at the end so it stays flaky, not overcooked.