Best 4 Avocado And Smoked Salmon Soup Recipes
Indulge in a culinary symphony of flavors with our tantalizing Avocado and Smoked Salmon Soup. This creamy and velvety soup seamlessly blends the rich taste of smoked salmon with the smooth texture of avocado, creating a harmonious balance of flavors. Embark on a culinary journey as we present two delectable variations of this soup: a classic version and a spicy variation infused with a touch of heat. Whether you prefer a traditional approach or a zesty twist, these recipes will delight your palate and leave you craving more. Get ready to impress your family and friends with this exquisite soup that combines the best of both worlds – creamy avocado and smoky salmon.
Let's cook with our recipes!
SMOKED SALMON & AVOCADO
Rustle up this smart, yet simple, starter in just 5 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
- Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.
Nutrition Facts : Calories 153 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.17 milligram of sodium
AVOCADO TOAST WITH SMOKED SALMON
Make this avocado toast with dill on pumpernickel bread.
Provided by Food Network Kitchen
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
- Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
- Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.
CREAMY SMOKED SALMON, LEEK & POTATO SOUP
Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter
Provided by Good Food team
Categories Dinner, Soup, Starter
Time 40m
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
- Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.
Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium
AVOCADO AND SMOKED SALMON SOUP
Steps:
- Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency. Transfer the soup to a bowl, season it with salt and pepper, and chill it, its surface covered with plastic wrap, for 1 hour, or until it is cold. (The soup will discolor if kept for more than 6 hours.) Stir half the salmon, chopped, into the soup, divide the soup among chilled bowls, and garnish it with the remaining salmon, cut into strips.
Tips:
- Choose ripe avocados: Ripe avocados are creamier and have a richer flavor. Look for avocados that are dark green or black in color, and yield to gentle pressure when squeezed.
- Use good quality smoked salmon: The quality of the smoked salmon will greatly affect the flavor of the soup. Look for smoked salmon that is moist, firm, and has a deep pink color.
- Don't overcook the soup: The soup should be simmered gently for just a few minutes, until the salmon is heated through. Overcooking will toughen the salmon and make the soup watery.
- Serve immediately: Avocado soup is best served immediately, as it will start to brown after a few hours. If you need to make the soup ahead of time, you can store it in the refrigerator for up to 3 days. Reheat gently over low heat before serving.
Conclusion:
Avocado and smoked salmon soup is a delicious and elegant dish that is perfect for any occasion. It is easy to make, and the combination of rich avocado and smoky salmon is sure to please everyone. Serve it as a starter or main course, or enjoy it as a light lunch. No matter how you serve it, this soup is sure to be a hit!
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