First, the salmon ...
I used leftovers from the night before, chilled in the fridge. If I was cooking salmon on the same day, I would simply poach it prior to making the soup and use the liquor in the soup.
Poaching is simply a case of immersing the fish into water or bouillon (a vegetable stock of onion, carrot and celery, and so so, which you can buy powdered) for about 15 minutes tops. The fish can then be set aside.
The soup ...
We're going to use:
- Sweet Potato
- Chicken Stock
The ratios really don't matter - if you are cooking for one or two, use a small onion or half an onion; for more, use a large onion. Likewise, the roots. If you make too much, you've got leftovers for another day. Keep in the fridge until you want to re-heat.
Soften a chopped onion in butter for a few minutes on a medium heat.
Optionally, add in some spices here. Roots like this enjoy warming spices, so ground cumin, ground coriander, perhaps fenugreek, asafoetida, perhaps even ginger. Your choice. I didn't, although I did sprinkle some cumin over on mine once served since my Mrs abhors the flavour.
Meanwhile, peel and cube your roots, adding to the onions once softened.
Peel and mince a clove or two of garlic and add to the pan.
Pour over chicken stock (or the poaching bouillon).
Boil until the roots are softened and then whizz it all up with a hand blender.
Pour out into a bowl, placing a small handful of flaked salmon into the middle, garnish with herbs (dill, in my case) and some salt (Icelandic ash salt since I love the dark contrast).