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Dilled Salmon & Asparagus Soup
Diabetic Living Magazine
“This delicious salmon soup is a pleasing plethora of taste and texture. Roasted salmon and asparagus, delicious dill and fresh spinach form the base of the soup, and each bowl is served with a dollop of smooth sour cream, crunchy toasted rye croutons and cool, crisp cucumber pieces.”
12 ounces fresh or frozen skinless salmon fillet
Nonstick cooking spray
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped ( ½ cup)
1 tablespoon canola oil
2 (14.5 ounce) cans reduced-sodium chicken broth
2½ cups fat-free milk
½ cup flour
⅛ teaspoon salt
1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
2 cups coarsely chopped fresh spinach
5 tablespoons light sour cream
1 slice rye bread, toasted and cut into ½-inch pieces
⅓ cup chopped cucumber
Fresh dill sprigs (optional)
1Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place salmon on one side of the pan. Measure thickness of fish. Add asparagus to the other side of the pan, spreading to an even layer. Lightly coat asparagus with cooking spray. Roast asparagus and salmon in oven, uncovered, for 4 to 6 minutes per ½-inch thickness of salmon or until salmon flakes easily when tested with a fork and asparagus is just tender. Using two forks, flake salmon, removing and discarding any bones.
2In a 4-quart Dutch oven, cook onion in hot oil over medium heat about 5 minutes or until tender but not brown, stirring occasionally. Add broth. In a medium bowl whisk together milk, flour and salt until smooth. Add all at once to broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
3Add flaked salmon, asparagus pieces and the snipped or dried dill to the soup. Cook for 1 to 2 minutes or until heated through. Stir in spinach just before serving.
4To serve, ladle soup into shallow bowls. Top each serving with a spoonful of sour cream and sprinkle with rye bread cubes, chopped cucumber and, if desired, fresh dill sprigs.