Bistro Salmon Soup - alive magazine

Name: Bistro Salmon Soup - alive magazine
Ingredients: 2 tsp (10 mL) extra-virgin olive oil; 1 large shallot, finely chopped; 2 garlic cloves, minced; 1/4 tsp (1 mL) anise seeds; 4 cups (1 L) low-sodium vegetable or chicken broth; 2 cups (500 mL) water; 2 medium carrots, thinly sliced; 1 Yukon Gold potato, peeled and chopped; 1/2 head fennel, cored and thinly sliced (including fronds); 2 bay leaves; 1/2 lemon; 8 oz (225 g) skinless salmon fillet

www.alive.com

Try with mussels or different types of fish. It’s best when eaten the same day it’s made. 2 tsp (10 mL) extra-virgin olive oil 1 large shallot…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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