Salmon & Wild Rice Soup with White Truffle Oil


  • 4-5 tbsp. Garlic Infused Olive Oil
  • 1 medium yellow onion, diced
  • 1 tsp. ground black pepper
  • 1 tsp. sea salt
  • 1/2 cup flour
  • 900mls of chicken stock or vegetable stock
  • 2 cups sweet potatoes, cubed into small pieces
  • 2 cups wild rice, cooked according to package
  • 8.5 ounces, smoked salmon, skin removed
  • 1/2 cup frozen spinach (or frozen corn)
  • 1/2 cup fresh dill, chopped
  • 2 cups half and half
  • 1 tsp. White Truffle Oil for finishing
  • Extra Smoked Salmon and Dill for garnish


In a large stock pot, heat Garlic Infused Olive oil over medium-low and sauté onions until soft. Add all seasoning. Blend in flour.

Gradually whisk in the stock until blended. Add sweet potatoes and cooked wild rice . Bring to a boil. Cook for 10-15 minutes or until sweet potatoes are tender and soft.

Turn heat down to a low simmer and add the smoked salmon, spinach, and dill. Add the half and half and turn the heat up a bit to warm the soup. Stir & Let stand 10-15 minutes to thicken.

Spoon into bowls and garnish with extra salmon, dill and drizzle with white truffle oil.


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