This has to be one of the easiest soups to make. And yet, this was delicious. Why I’ve never thought of using canned wild pink salmon, except in a chowder, in a soup before surprises me. Especially as salmon and trout are two of my favourite fish. There’s also very little prep involved. Although I do allow the onions to caramelise over low heat whilst I prep the salmon. Yes, I do remove any skin and bones. Don’t like the sliminess nor crunch of either. That’s pretty much it for the prep. Chop 1 onion and open a can…can’t get much easier, can it?
Actually, it does take a little time as the texture of the chopped onions (rather than finely chopped) makes a difference here. As my kitchen resembles something akin to a mobile home I don’t have a chopping board large enough. Hmm, I lie. I just don’t bother. If I need finely chopped I use a grater instead. The problem with that is you really need to use a very low heat setting to cook grated onion, which I don’t have. Besides, you ought to stay with the onions and stir through occasionally. As I was busy blogging the previous post I decided not to finely chop. Enough said. How you chop yours is your business.
Dill, of course, should be the herb of choice. I prefer curly leaf parsley freshly snipped into the bowl just before eating. I think the flavour works best, for me anyway, as there is a faint hint of lime to this. Why lime works so well here is anybody’s guess. The other thing that sort of surprised me was that I would’ve liked a little bit more heat. As I can’t get my hands on a packet of red pepper flakes – ARG$%£HHH!!! – I have to use cayenne pepper instead. Sorry, needed to get that off my chest. There are no Turkish stores nearby; and the supermarkets in the UK (apart from a small chain) don’t sell the stuff. And no, I’m not talking crushed chillies as those always contain seeds – too hot!
A salad of leaves, possibly spinach or wild rocket, dressed in white Balsamic and a fruity olive oil would be delicious with this. Especially with a small handful of chopped capers and whole pumpkin seeds. Hard boiled eggs, too, would be an absolute treat.
Wild Pink Salmon and Chickpea (Garbanzo Beans) Soup, with caramelised onions and a hint of lime
- 1 x medium onion, peeled and finely chopped
- 150g (5.29 oz) x cooked chickpeas (garbanzo beans), drained and rinsed (if out of a can)
- 1 x 213g (7.51 oz) can wild pink salmon, drained, skin and bones removed
- 1 x medium garlic clove, peeled and sliced into slivers
- 1 x medium carrot, peeled and roughly chopped
- 1/4 x scant teaspoon cayenne pepper OR 1/4 x teaspoon red pepper flakes, less to personal taste
- 1 x thin wedge of fresh lime, squeezed
- 1 x bay leaf, ripped
- 1 x parsley stalk, washed
- 500ml (1.05 pt US Liq) x water
- 1 x vegetable stock cube
- potatoes – optional
- fresh curly parsley, snipped just before eating
Measurements within brackets above are approximate only.
- Put a heavy-based saucepan on lowest heat with enough oil to cover its base. Add the finely chopped onions and allow to pan-fry for around 20 minutes, stirring through as often as possible – otherwise they will scorch.
- In the meantime prep the salmon.
- When the onions have turned golden add the garlic and cayenne pepper/red pepper flakes and stir through. Add the cooked chickpeas (garbanzo beans), salmon chunks and allow to settle. Up the heat a little to electric No 2 (out of 6) for a little time, reducing the heat to No 1 if anything is sticking to the base of pan. When garlic has cooked through, and that only takes about 5 minutes, squeeze over the wedge of lime. Allow a couple of minutes for the flavours to infuse, taking the saucepan off heat if necessary.
- Pour in the water, add the vegetable stock cube, bay leaf and parsley stalk. Put on heat No 4 and bring to a boil.
- Prep the carrot and potatoes, if using, and add to the above, including a lid. Bring to boiling point, then reduce heat to No 1 or 2 with a lid and simmer until the carrots (remove and discard the carrot pieces when cooked) and potatoes are cooked.
- Serve with lots of freshly snipped parsley, freshly ground sea salt and black pepper.
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