By Darren Smith, Weekend Contributor
The weather here was cool and sunny. As an act of mercy for youse guys in the Northeast I thought I would help warm your spirits and stomachs with a recipe. I made this for dinner tonight. Of course, your stores are depleted from the pandemonium inherent with some folks facing two or three days of snow. But if you can scrape a few things together, you might enjoy some Salmon & Sweet Potato Soup.
I don’t usually measure ingredients so some of these are estimates. You can of course adjust to your preference. This recipe made four servings.
- Cut about 1 1/2 pounds orange sweet potatoes into 1 inch chunks
- Begin steaming sweet potatoes. You will cook these into soft.
- In a pot, place about a teaspoon of olive oil and heat on medium high
- Add 4 minced garlic cloves, heat until about half way cooked
- Add twelve grates of pepper from a pepper mill
- Add two tablespoons basil
- After a minute or two, add 1 medium chopped red onion.
- Add a dash or two cayenne pepper or to taste
- Sauté Onions until cooked fully, perhaps slightly browned.
- Deglaze with 1/2 to 3/4 cup white wine
- Reduce heat to medium low
- Add choice of ripe tomatoes cut into wedges, about 1 1/2 pounds
- Add 1 1/4 cup homemade vegetable stock (sans salt) or chicken if preferred
- Add 1 cup water
- When sweet potatoes are ready, add veg stock, water, or milk as preferred to sweet potatoes in a blender. Blend into a thick consistency that will pour. I used about 3/4 cup liquid.
- Pour sweet potato mixture into pot
- Cut 1 pound salmon (I used wild-caught Coho) into half inch chunks or squares
- In a sauté pan, add 1 teaspoon olive oil and heat at between medium high and medium heat.
- When salmon begins to cook add about 1 tablespoon lemon juice. Cook salmon until edges of chunks are cooked but the inside is uncooked–about half way through cooking.
- Pour salmon and remaining lemon juice into pot. Raise heat and bring to a boil then lower to a simmer, reduce soup slightly or to desired consistency.
It’s a healthy recipe without the need for salt. Go organic if you are able.
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6 thoughts on “Snow Soup For You! Something for the DC Shut-ins”
When people ask me for recipes I tell them they need to watch me make it and take notes. I’m like JT is not measuring stuff. That’s why I don’t bake. You can’t wing it much in baking, This is a soup I will try. Salmon is OK but not in my top 10 or maybe even 20 of fish. Rockfish is plentiful in San Diego. I think I’ll try it. For soup lovers, look up Emeril’s recipe for Portuguese Kale Soup. The US seems to have discovered kale in the past few years. I grew up eating all types of greens. A great peasant dish my old man would make is sauteed greens[kale, dandelion, etc.] w/ cannellini beans and crusty peasant bread. Be prepared to fart.
So, if it rains in the desert, then that’s not really sand? Jim Inhofe is looking for a few good men.
I’m housebound due to snow and made a wonderful potato-leek soup. It really hit the spot after hours of shoveling snow. I will give this salmon-sweet potato soup a try once I can get to the market. Sweet potatoes and salmon are among my favorite foods, but I never thought of combining them in a soup. Thanks, Darren!
This sounds wonderful. I’m going to try this.
How’s that global warming working out for all those leftists in Washington, DC, New YorK, Philadelphia, etc.?
Sounds really delicious!
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