salmon soup with peas and corn

By foodiva

Ingredients

• 1 large onion, chopped
• 8 garlic cloves, minced
• 2 tablespoons lemon grass paste
• 6 medium potatoes peeled and chopped into 1inch cubes
• 1 cup vegetable broth
• 1 cup heavy cream, use light cream for a lighter version
• 1 cup boiled hot water
• 1 lemon
• 1 bell pepper, chopped
• 1 cup fresh sweet peas
• 1 cup canned sweet corn morsels
• 1 lb. salmon filet, without skin
• 7 bacon slices
• 1/2 cup olive oil + 3 tablespoons
• 3 fresh thyme stems
• salt
• pepper

Details

Servings 6
Preparation time 30mins
Cooking time 90mins
Adapted from peasandpeonies.com

Preparation

Step 1

Instructions
Preheat oven to 350 degrees F.
Place a 5 quart heavy pot over medium heat, when the pot is hot add ½ cup of olive oil, let the oil heat for 30 seconds and add the chopped onion. Cook the onion until soft, about 3 - 4 minutes, stir occasionally. Add the minced garlic and lemon grass paste, stir and cook for one minute. Add the potatoes and thyme stems, a little salt and pepper, stir everything well and add the vegetable broth and heavy cream. Let the mixture cook on low heat until the potatoes are tender, 20 - 30 minutes. Stir occasionally.
In the meantime, line a baking pan with parchment paper, smoother the salmon in the remaining 2 table spoons of olive oil, some salt and pepper and place on the baking pan. Also, place the bacon slices on the pan near the salmon. Cook for 20 minutes. Remove the salmon from the oven and set aside. Check if the bacon is crispy, if yes remove from oven, crumble it and set aside. If the bacon is still tender cook for a few more minutes. Check constantly not to burn it.
Once the potatoes are tender, transfer half of the mixture to a blender, add one cup of hot water and the juice of one lemon (cut the lemon in half and don't discard after squeezing), blend until smooth.
Flake the salmon with a fork, in medium pieces, not too small.
Open the can of sweet corn and drain any water.
Return the mixture to the pot, remove the thyme stems, add the lemon halves (they will add flavor), salmon, sweet peas and sweet corn. Cook for a few minutes until the soup starts to boil Turn off the heat.
Serve the soup with bacon crumbles.

Instructions