Lillian'S Salmon Soup
Lillian's Salmon Soup is a comforting, creamy dish combining tender pink salmon with a rich milk and flour base. Flavored with sautéed onions and served with oyster crackers, it offers a delightful blend of savory and smooth textures, perfect for a cozy meal for family or friends.
Ingredients
Instructions
- Saute chopped onion in margarine until transparent, not brown.
- Add flour and enough milk to blend, then add the salmon and mix well.
- Pour in the remaining milk.
- Allow the mixture to thicken, ensuring it doesn't boil.
- Add oyster crackers just before serving.
- Serve immediately.
Tips & Substitutions
For an extra depth of flavor, consider adding a dash of lemon juice or a sprinkle of dill while cooking. If you're out of margarine, unsalted butter works as a great substitute. You can also experiment with different types of fish like canned tuna for a twist. Make sure to use low-fat milk if you're looking for a lighter version, similar to the Smoked Salmon Spread (Low-Fat).
Serving Suggestions
Serve the salmon soup hot, garnished with a sprinkle of fresh herbs like parsley or chives for added freshness. It pairs wonderfully with a simple green salad or crusty bread for a complete meal. For a fun twist, serve with a side of Stuffed Jalapeno Peppers to add a bit of spice to your meal.
Storage & Reheating
Store any leftover salmon soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally, until heated through. Avoid boiling to maintain the creaminess of the soup. You can also freeze it for up to a month; however, the texture may change slightly upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Lillian'S Salmon Soup contains roughly 1460 calories, with 123g protein, 107g carbohydrates, and 59g fat. It is an excellent source of vitamin D (343% of the Daily Value), protein (246% of the Daily Value), and calcium (114% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use fresh salmon, but you'll need to cook it first. Poach or bake the salmon until it's fully cooked, then flake it into the soup just before serving. This will give you a fresher flavor and texture compared to canned salmon.
How can I make this soup dairy-free?
To make this soup dairy-free, substitute the milk with a non-dairy alternative like almond milk or coconut milk. You may need to adjust the thickness by using a gluten-free flour or cornstarch as a thickener instead of regular flour.
What can I substitute for oyster crackers?
If you don't have oyster crackers, you can use saltines or even croutons as a substitute. For a homemade option, try toasting some bread cubes with a bit of olive oil and seasoning until crispy, which will add a lovely crunch to your salmon soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).