I made a few "tweaks" to Robin's recipe, and below is my version. The most significant change I made was to substitute evaporated milk for the heavy cream. This reduced the fat content of the soup without altering the flavor, but it did result in a much lighter mouthfeel that lacked the satiny richness of heavy cream. If fat isn't a concern, use 1 cup of heavy cream instead of the evaporated skim milk. Robin also uses dry pesto, and prepares it with a little less water and oil than one would normally use to reconstitute it. I used fresh pesto, which made the soup greener in color than hers was.
Note: If you can't get Cope's Dried Sweet Corn, I would recommend using 1 cup of fresh or frozen (thawed) corn kernels added at the same time as the peas. And if you use fresh or frozen (thawed) unseasoned salmon, use 1 pound and I would recommend marinating it first for 30 minutes to 1 hour in olive oil seasoned with a savory BBQ rub like Bad Byron's Butt Rub. If you make this recipe, please leave a comment to let us know how you made it and how it turned out.
|Cope's Dried Sweet Corn|
2 pieces marinated frozen salmon from Costco, thawed, skinned & cut into chunks (see note above for substitution)
3 Tbs unsalted butter
1 bunch spring onions (I used baby Vidalia onions) or green onions, including green tops, chopped (approx. 1/3 lb, or 1 1/3 cup)
1 Tbs minced garlic
1 red bell pepper, diced
4 red ("French") fingerling potatoes (unpeeled), diced
1 quart vegetable stock
1 cup shrimp or fish stock (you can substitute vegetable stock)
1 cup evaporated milk (or heavy cream)
1/2 cup basil pesto
1 cup frozen green peas, thawed
1/2 tsp Kosher salt
1/4 tsp ground white pepper (black is fine)
|Sauteing the veggies|
Melt butter in a large soup pot, then add onion, garlic and red pepper, and saute until softened, about 5 to 7 minutes over medium heat. Stir in potatoes, reconstituted Cope's corn (if using), salt, pepper & stock. Bring to a boil, then reduce heat and simmer until the potatoes are softened, about 10 minutes. Add salmon chunks and milk, reduce heat to a low simmer and cook until salmon begins to flake with a fork, about 5 minutes. Add green peas (and fresh or thawed corn kernels if using instead of Cope's corn) and pesto, and cook over gentle heat for a few more minutes until the salmon is done--be careful not to boil. Taste, adjust seasonings if desired, and let sit for a few minutes before serving. Refrigerate any leftovers--amazingly, this soup is even better the next day!