Cooking with Wesley - Salmon Soup
I had two frozen salmon filets defrosting and just wasn't in the mood for broiled or baked salmon. It was raining and the temps are supposed to take a nose dive tonight so I wanted to make soup. I found this easy paleo salmon soup recipe with ALL THE SWISS CHARD. I used a leftover yellow squash and a leftover zucchini in it as well. It cooked up really quick too. Yay soup!
Ingredients
32 oz (or 1 liter) of chicken broth(homemade or ready made)
3 6-8oz salmon filets
1 cup parsley, chopped
3 cups swiss chard or spinach or cavalo, roughly chopped
2 italian squash, chopped
1 clove of garlic, crushed
juice from 1/2 a lemon
salt and pepper to taste
2 eggs (optional)
Instructions
Pour the chicken broth into a pot and start heating it up.
While the broth is heating up, chop the vegetables and drop them along with the crushed garlic into the pot.
Then chop up the salmon into strips or chunks and drop into the pot.
Add the lemon juice.
Cook for 10 minutes on a medium heat.
Crack 2 eggs into the pot and stir it up (make sure to break the yolk).
Add salt and pepper to taste.
Ingredients
32 oz (or 1 liter) of chicken broth(homemade or ready made)
3 6-8oz salmon filets
1 cup parsley, chopped
3 cups swiss chard or spinach or cavalo, roughly chopped
2 italian squash, chopped
1 clove of garlic, crushed
juice from 1/2 a lemon
salt and pepper to taste
2 eggs (optional)
Instructions
Pour the chicken broth into a pot and start heating it up.
While the broth is heating up, chop the vegetables and drop them along with the crushed garlic into the pot.
Then chop up the salmon into strips or chunks and drop into the pot.
Add the lemon juice.
Cook for 10 minutes on a medium heat.
Crack 2 eggs into the pot and stir it up (make sure to break the yolk).
Add salt and pepper to taste.