Cream of spinach soup topped with fresh salmon and yogurt

• 2 tbsp. (30 ml) olive oil
• 1 medium onion, chopped
• 4 cups (1 L) vegetable broth
• 3 potatoes, peeled and diced
• 2 x 142 g pkgs. baby spinach
• Salt and freshly ground pepper to taste
• 1 cup (250 ml) plain Greek-style yogurt
• 500 g (1 lb.) fresh salmon or trout fillets without skin, diced
• Fresh chives, chopped, for serving

• 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