Ingredients and Weight:
- Potatoes, peeled and diced (3 lbs)
- Onions, chopped (1 lb)
- Garlic cloves, minced (12)
- Olive oil (1/2 cup)
- Vegetable broth (4 cups)
- Chicken broth (2 cups)
- Smoked salmon, flaked (1 lb)
- Heavy cream (1 cup)
- Salt and pepper (to taste)
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss potatoes, onions, and garlic with olive oil and season with salt and pepper. Spread on a baking sheet and roast for 25 minutes, or until tender.
- In a large pot, bring vegetable and chicken broth to a boil. Add roasted vegetables and simmer for 15 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in smoked salmon and heavy cream. Simmer for 5 more minutes, or until salmon is heated through.
- Season to taste with additional salt and pepper if needed.
Nutritional Information:
(per serving, approximately 1 cup)
* Calories: 350
* Fat: 15g (saturated fat: 5g)
* Carbohydrates: 40g (fiber: 5g)
* Protein: 20g
Dish Characteristics:
- Creamy and comforting
- Savory with a hint of smokiness
- Perfect for a cold day or special occasion
User Comments:
- "This soup is absolutely delicious! The roasted vegetables give it so much flavor."
- "The smoked salmon is a great addition and makes this soup extra special."
- "I loved the smooth and creamy texture of this soup."
- "This soup was easy to make and very satisfying."
- "I would definitely make this soup again."
Special Precautions and Tips:
- Be careful not to overcook the vegetables, as they will become mushy.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches.
- If you are using raw smoked salmon, be sure to cook it thoroughly before adding it to the soup.
