Salmon & Cauliflower Soup with Egg

"In the hands of an able cook fish can become an inexhaustible source of perpetual delight," wrote Brillat-Savarin.

This one of our family favorite soup recipes.

Serves 4-5

Ingredients:

• 1 lb. skinless boneless salmon filet, cut into 1" cubes
• 1 Tbsp. olive oil
• 1 large carrot, shredded
• 1 medium onion, finally chopped
• 1/2 medium head of cauliflower 
• 6 cups vegetable broth or water
• 1 tsp. lemon juice
• 1 bay leaf
• salt and freshly ground pepper to taste
• parsley for serving
• 3-4 hard boiled eggs for serving, slice or cut into wedges

Directions: 

Heat the olive oil in a large pot over medium-high heat. Add carrot, onion, cook until vegetables are soft, about 5-7 minutes. Add cauliflower, bay leaf and broth and bring to a boil over high heat.

Reduce heat to medium-low and simmer, covered, about 10 minutes.

Add salmon to soup and simmer until just cooked through, about 5-10 minutes. Add lemon juice and season generously with salt and pepper.

Divide soup between bowls and garnish with parsley and hard boiled egg.