Low-Oxalate Quick and Easy Salmon Soup

(from greenfood’s recipe box)

This fish soup recipe is adapted from ”Mrs. Wilkes Boardinghouse Cookbook: Recipes and Recollections from her Savannah …” (Ten Speed Press, 2002). Retaining both the skin and bones makes this especially nutritious, but you can remove them if you must.

Source: Sally K Norton

Serves 4 people

Categories: Soups

Ingredients

  • 1 (14 3/4 oz.) can pink or red wild-caught salmon, drained, liquid reserved
  • 4 – 6 T organic grass-fed butter or clarified butter (ghee)
  • 3 cups fresh unprocessed whole-fat milk
  • or 11/4 cups homemade fish stock (or chicken bone broth) and 1 13.5 oz. can coconut milk
  • 1 – 2 tsp. fresh lemon juice
  • 1/8 tsp white pepper
  • 1/4 – 1/2 tsp. salt, to taste
  • Hot pepper sauce

Directions

  1. Gently melt butter or ghee on medium-low heat in a heavy saucepan.
  2. Remove bones from salmon and crush them gently with a spoon.
  3. Add bones and salmon flesh to the butter; break salmon into bits.
  4. Add milk and reserved fish liquid and stir continuously while heating to a hot “eating temperature”, do not boil.
  5. Remove from heat.
  6. Add seasonings to taste.
  7. Garnish with finely chopped chives or paprika, if desired. For brunch, garnish with a piece of hot bacon.

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