We had our first snow fall today. Ive been dreading it since the weather turned cooler in October, but it, actually, was quite beautiful. I really miss the Florida sunshine, but it was a great day to stay in, do some baking, and of course, throw together a large pot of soup. So, thats what we did. I wanted to use what was lying around, and I noticed earlier today that we had a plethora of potatoes, and a couple salmon fillets in the freezer, so we pulled out some dill, onion and garlic, a can of evaporated milk, and within 35 minutes had an simple, tasty dinner, with minimal effort. On a day like today, I cant think of anything better. Unless youre counting the Florida sunshine. Im trying not to. Meanwhile, in the interest of keeping things on the minimal side, Ill get right to it. Heres what youll need:
- Around 8 large potatoes
- 2 Salmon fillets
- 1 can of evaporated milk
- 6 cups of veggie stock
- Fresh or dried dill, to taste
- Salt and pepper, to taste
- Broccoli
- Carrots
- 1 onion chopped fine
- 1 tsp chopped garlic
- 1 tsp cornstarch
Add chopped onion and garlic, broccoli and carrots to large pot, cook until tender, then add vegetable stock. Chop potatoes, and add to broth. Add dill, then salmon. Cook thoroughly until salmon is done, then add the can of evaporated milk, reserving a couple inches to mix with cornstarch. Add cornstarch, milk mixture and continue cooking until thickened. Ladle into bowl and top with more dill.
Give this soup a try, on a cold winter evening, and let us know what you think in the comments. You can also #canigetaramen on insta. Thanks for reading!