Quick and Easy Salmon Soup

This soup is high protein and makes an easy entree.

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.

Servings: 4
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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 1¼ 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
¼ – ½ tsp. salt, to taste
Hot pepper sauce

Instructions

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