I love spinach, salmon and pasta and thought this combo might make for a good soup. This recipe makes quite a large pot so feel free to cut the ingredients in half and make a smaller one. —inpatskitchen
a large pot ( about 8 healthy servings )
large leek,white and very light green part only, diced
cloves garlic, minced
1 1/2 to 2 pounds boneless, skinless salmon
9 to 10 ounces fresh baby spinach leaves
dry spinach fettucine, broken up a bit
minced fresh dill
In This Recipe
In a large soup pot gently saute the leek and garlic in the butter until soft but not brown. Stir in the flour and white pepper and whisk over the heat for another minute or two.
Add the clam juice, give everything a good stir and bring the broth up to a boil and then simmer for about 10 minutes.
While the broth is simmering, cut the salmon into 1 1/2 inch cubes and cook the fettuccine about one or two minutes shy of the package directions.
Now everything comes together quickly. Add the salmon pieces and the cream to the simmering broth. Bring the pot back up to a simmer and stir in the spinach leaves and dill. Stir in the drained fettuccine and serve.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!