This simple soup couldn't be easier to make. Filled with thick chunks of fresh salmon and spinach, it makes an elegant appetizer as well as a satisfying main course.
Serves: 4Hands-on: 5 minutesTotal: 25 minutesDifficulty: Easy
- 4 cups chicken broth
- 1 lb. fresh salmon, skin removed and cut into 1-inch chunks
- 1 medium yellow onion, minced
- 1 tsp. salt
- 1⁄8 tsp. black pepper
- 1 bunch fresh spinach, washed, stems removed, and chopped
- Add the broth, salmon, onion, salt, and pepper to a 3-quart saucepan. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 15 minutes. Add the spinach, cover, and cook for another 5 minutes.