This soup uses a tricky bit of smoked salmon to get loads of flavor with very little ingredients. It also happens to smell just heavenly. Designed for a peaceful mealtime, it is totally devoid of onions, tomatoes or greens. Well, there's one tomato, but you leave it whole. Somehow, even though they hate "cooked carrots," my kids gobble down "Heirloom Rainbow Roots" like there's no tomorrow.
This is also called FisherGnome's Stew, as we imagine this is exactly what Gnomes eat after a long day on the ocean. While chopping the boys hum, "Whistle While We Work," like the 7 dwarves. The rhythm helps me keep the kids on pace too. Since it's the evening portion of my 2-Meal Day,
I'm generally brain-fried when this gets started & I need it to come together pretty easily.
4 ounces of smoked salmon
1 T olive oil
1 Cup of Wild Rice (We use Lundberg Organic)
1 Cup of Green Split Peas or Lentils
2 bay leaves
6 medium rainbow carrots, chopped
6 stalks of celery, chopped
1 tomato, whole
5 Cups vegetable broth or water + 2 bouillon cubes with sea salt (we use Rapunzel)
Heat the olive oil over high heat in a stockpot. Add smoked salmon & crisp up a bit. Place in a bowl, leaving the bits in the pot. Add rice & split peas, saute until rice is translucent. Add carrots & celery, saute for 5 minutes. Add the rest of ingredients, bring to a swift simmer & cover. Lower heat a smidge & cook for 45 minutes. To serve, garnish bowls with 2 T of salmon. This is good with a nice crusty loaf & salad. Or nothing.