Browned Butter Carrot Sage Soup with Seared Norwegian Salmon

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

We love the fall for so many reasons, but today we love it because of SOUP! Who knew you could pair salmon with a rich soup!? This decadent recipe just goes to show how versatile our favorite fish is. With carrots and sage grown right from our backyard Villa Kitchen home garden, the soup is sweet, rich, and perfectly creamy with some seared buttery salmon as the centerpiece. You’re definitely going to want to put this on your fall menu.

Recipe

Browned Butter Carrot Sage Soup with Seared Norwegian Salmon

total time: 40 minutes
servings: 3

Plated side view.jpg

Ingredients:

  • 1 tsp olive oil

  • 2 Villa salmon 6 oz portions, thawed and cut into thirds

  • 2 tsp salt

  • 2 tsp pepper

  • 4 tbsp butter

  • 2 cups carrots, chopped

  • 1 medium sweet potato, diced

  • 1 yellow or white onion, diced

  • 2 cloves garlic, minced

  • 2 tbsp fresh sage, chopped

  • 1.5 cups water

  • 1 can full fat coconut milk

  • juice of 1/2 lemon

  • Fresh sage for garnish

*Note you will most likely have leftover soup, but it is great to heat up!

Instructions:

In a medium/large pot (you’re making the whole soup in this pot), melt 3 tbsp of butter over low heat. Once melted, continually stir, the butter until browned slightly (see picture). Careful not to burn your butter, keep it on low heat.

Once your butter is browned, add your sweet potato, carrot, onion, garlic, sage, salt and pepper to the pot and turn the heat up to medium/high.

Sauté the veggies, continually stirring until soft about 10-15 minutes. Once soft enough (you should be able to poke a carrot and sweet potato easily with a fork), add the water and let simmer for 5 more minutes, covered.

Turn the burner off and use an immersion blender to blend the veggies into a smooth consistency. (If you don’t have an immersion blender you can transfer the contents of the pot to a regular blender, blend and return to the pot.)

Once blended, add the can of coconut milk and stir to combine, continue to let simmer. Add juice of 1 half lemon and stir.

On a separate burner, heat 1 tsp olive oil. Take your thawed salmon portions cut into thirds and generously season with salt and pepper. Sear on each side for 2-3 minutes.

Plate your soup first and then use two of the salmon pieces to create a beautiful centerpiece in your soup. Garnish with fresh sage. Enjoy!