A delightful and creamy soup combining the richness of salmon with the freshness of spinach.
Heat the olive oil in a soup pot over medium heat.
Using extra virgin olive oil enhances the flavor of the soup.
Add the chopped onion and sauté until softened and translucent.
Stir frequently to prevent the onion from browning too much.
Pour in the chicken broth and bring to a gentle boil.
Use low sodium broth to control the saltiness of the soup.
Add the salmon pieces and let them simmer until cooked through, about 10 minutes.
Avoid overcooking the salmon to keep it tender.
Stir in the cream, spinach, cayenne pepper, and salt to taste.
Add the spinach at the end to retain its vibrant green color.
Serve the soup hot, garnished with additional cayenne pepper or fresh herbs if desired.
Serve with a slice of crusty bread for a complete meal.
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