- In a large saucepan over medium heat, heat oil and fry onion until translucent.
- Add broth and potatoes. Bring to a boil, then let simmer for 10 min.
- Add spinach, season to taste, and cook for another 5 min.
- Transfer mixture to a blender. Puree until smooth and pour soup back into same saucepan to reheat. Divide soup between soup bowls. Top each portion with a spoonful of yogurt and some diced salmon (or trout). Sprinkle with chives and serve.
Serving tip: You may also remove soup from heat and stir in yogurt before serving.
Note: With this recipe, I like to add the raw fish to the warm soup; it barely cooks, and the soup becomes very nutritious. I recommend asking at the fish market for tartare or sushi-quality fish.
Photos : Tango [Vitalité Québec] MAY 2016
Recipe: Josée Fiset