Everyone loved the recipe. It’s a keeper, so here it is…
3 salmon fillets (wild caught)
3 tablespoons olive oil
1 onion, chopped
5 stalks celery, washed and chopped
1 red pepper, washed and chopped
1 quart chicken stock, low sodium
1 (8 ounce) package neufchatel cheese
1 head cauliflower, washed and roughly chopped
salt and pepper to taste
Chop the onion, celery, red pepper and saute in olive oil until softened.
Add 1/2 of the chicken broth and poach the fish in the stock with the vegetables. When the fish is just done, remove the fish and place on a plate.
Put the cauliflower in the pot and cook the cauliflower in the chicken stock and vegetable mixture until tender.
Add the neufchatel cheese and allow it to melt over low heat stirring constantly.
Blend the cauliflower, stock and cheese with a stick blender, a food processor, or your blender.
Flake the fish into chunks and add to the soup.
- Garnish with salt, pepper, dill, lemon pepper and parsley to taste.
recipe source: www.food.com