Eva's Wild Smoked Salmon Chowder

A great spring chowder! We've replaced half of the potato with cauliflower to reduce the carbs and lighten the texture for warmer weather.

Recipe by Pieter Dijkstra

Servings: 6

INGREDIENTS

• 1/2 ounce avocado oil
• 4 ounces carrot, finely diced
• 4 ounces onion, finely diced
• 4 ounces celery, finely diced
• 72 ounces chicken stock
• 1 pound cauliflower, roughly chopped
• 20 ounces russet potatoes
• 1 tablespoon chives or scallions, thinly sliced
• 2 tablespoons dill, fresh/chopped
• 1 teaspoon tarragon, fresh/chopped
• 1 tablespoon dijon mustard
• 8oz smoked salmon

DIRECTIONS

1. Bake the potatoes in a 400ºF oven until tender.  Peel and smash the cooked potatoes and set aside for later.
2. Heat oil in a large pan over medium heat.
3. Add the carrots, onion and celery. Cook, stirring frequently, until the vegetables just begin to soften and brown slightly. 
4. Add the broth and cauliflower. Cover and cook until the cauliflower is barely tender.
5. Stir in the smashed potatoes, dill, tarragon, chives and mustard until the soup is well blended.  The potatoes should thicken the texture of the soup. Return to a simmer.
6. Break up the smoked salmon and stir into the soup. Season with salt and pepper to taste.
7. Serve hot with extra dill and chives.