Ingredients
- 2 tablespoons butter
- 1 tablespoon canola oil
- 1 medium-large onion, chopped
- 2 large carrots, chopped
- 2 large stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 bay leaves
- 1/4 cup dry white wine
- 5 cups low-sodium fish, chicken, or vegetable stock
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 3 tablespoons heavy cream
- 1 lb wild salmon fillets, cooked and flaked (see note above for cooking information)
- 2 tablespoons minced fresh chives (for garnish)
Preparation
Step 1
Heat the butter and oil in a medium saucepan over medium heat; add the onion, carrot, and celery and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally. Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly. Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently. Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper; bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally. Turn off heat and cool slightly.
Transfer half the soup to a blender and puree until smooth (take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup); puree the other half of the soup the same way. Add the soup back to the saucepan along with the lemon juice and heavy cream; cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).
Transfer to serving bowls and top with the flaked salmon and chives.