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1992: CREAMED BEET SOUP 1993: NANCY REAGAN'S ONION WINE 1994: SAUERKRAUT CHOWDER 1995: CHESTNUT SOUP 1996: SWEET POTATO-PEAR BISQUE 1997: CAULIFLOWER SOUP 1998: LETTUCE AND HERB SOUP 1999: KALE-BEAN SOUP 2000: ARTICHOKE SOUP 2001: PARSNIP CHOWDER W/ SQUASH 2002: EGGPLANT SOUP 2003: AVOCADO-MUSHROOM SOUP 2004: POLISH PICKLE 2005: HUMMUS AND ZUCCHINI 2006: BRUSSELS SPROUT BISQUE 2007: RADISH SUMMER W/ BERRIES 2008: TUNA CHOWDER 2009: HORSERADISH APPLE 2010: YUCCA SOUP 2011: CREAMY TURNIP WITH PAPRIKA 2012: OKRA 2013: GREEN OLIVE 2014: CREAMY CELERY SOUP 2015: GREEN BEAN SOUP 2016: BANANA SOUP 2017: CREAMY CORN WITH CUMIN SOUP 2018: BAKED BEAN SOUP 2019: SALMON SOUP 2020: CABBAGE SOUP |
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PAST EXPERIMENTS 2019: Salmon Soup https://www.imagelicious.com/blog/canned-salmon-soup Julia Konovalova - 11/24/2019 Ingredients
Directions 1. Open a can of salmon and lightly break pieces with a fork. 2. Peel and chop potatoes into 1-2 inch pieces. 3. Add chopped potatoes to a pot of water or stock. 4. Add bay leaves, peppercorns, and can of salmon with all the liquid. 5. Bring to boil, reduce heat and simmer for 10-15 minutes until potatoes are almost cooked. 6. Meanwhile, finely dice the onion and grate the carrot. 7. Heat oil in a pan and cook onion and carrot together for about 10 minutes on medium-low heat until vegetables are soft and turn light golden color. 8. Add cooked onion and carrot to the pot and cook for another 2-3 minutes. 9. Add salt and pepper as needed. 10. Sprinkle with chopped herbs if using and serve. |