Eva's Wild Smoked Salmon Chowder

A great spring chowder! We've replaced half of the potato with cauliflower to reduce the carbs.

Recipe by Pieter Dijkstra

Serving size: 10

INGREDIENTS

• 1/2 ounce avocado oil
• 4 ounces carrot, brunoise
• 4 ounces onion, brunoise
• 4 ounces celery, brunoise
• 72 ounces chicken stock
• 1 pound cauliflower, roughly chopped
• 1 tablespoon chives, thinly sliced
• 20 ounces russet potatoes, baked,
• peeled and smashed
• 2 tablespoons dill, fresh/chopped
• 1 teaspoon tarragon, fresh/chopped
• 1 tablespoon dijon mustard

DIRECTIONS

1. Heat oil in a large pot oven over medium heat.
2. Add carrot, onion and celery. Cook, stirring frequently, until the vegetables just begin to brown.
3. Add broth, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer.
4. Stir potato, dill, tarragon and mustard into the soup until well blended. Return to a simmer.
5. Add the salmon and reheat. Season with salt and pepper Stir to break up salmon.
6. Adjust seasoning before serving.