Salmon And Spinach Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Salmon And Spinach Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Salmon And Spinach Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 c. cooked salmon
• 2 cloves, pressed garlic
• 1 med. onion, minced
• 1 tsp. oregano, crumbled
• 1/4 tsp. ground nutmeg
• 1/4 tsp. black pepper
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 pkg. (10 oz.) frozen chopped

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

spinach, thawed undrained 1 bottle (8 oz.) clam juice 2 cans (14 1/2 oz.) chicken broth In a Dutch oven saute' garlic, onion, oregano, nutmeg, pepper with butter and oil until onion is soft

Step 2: Technique & Execution

Add undrained spinach, cook 5 minutes

Step 3: Technique & Execution

Pour clam juice into a blender

Step 4: Technique & Execution

Spoon in 1/2 sauteed spinach mixture and 1/4 salmon

Step 5: Technique & Execution

Whip until pureed

Step 6: Technique & Execution

Pour back into Dutch oven