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Lemon Salmon Soup

SUBMITTED BY: Fleur de lys

"I coined this recipe when my fridge gave out and I had to do something with all the fish I had in the freezer. It's a tasty winter chowder with some summer hints, courtesy of the lemon. This is best served with crusted bread! "
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  5 Hrs
READY IN  5 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 pounds potatoes, peeled and cubed
  • 1 pound salmon fillets
  • water to cover
  • 2 tablespoons butter
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoons salt
  • ground black pepper to taste
  • 1 pinch dried oregano
  • 1 pinch dried thyme
  • 1 pinch dried basil
  • 2 cups milk

DIRECTIONS

  1. Layer the potatoes and salmon into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil. Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2008 by Jeanne
Awesome! I had doubts about this recipe, seriously, but it was amazing, very very good. I... MORE


 
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Recipe Submitter:

Fleur de lys
Photo by Fleur de lys
Cooking Level: Beginning
Living In: Quebec, Quebec, Canada
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Nutritional Information
Lemon Salmon Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 252

  • Total Fat: 8.3g
  • Cholesterol: 45mg
  • Sodium: 537mg
  • Total Carbs: 23.8g
  •     Dietary Fiber: 3g
  • Protein: 19.9g

VIEW DETAILED NUTRITION

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