Cooking Time: 1 hour
2 parsnips, coarsely chopped
2 white potatoes, peeled and coarsely chopped
1 vidalia onion, diced
2 cloves garlic, chopped
1/4 cup of diced fennel
4 1/2 cups Manischewitz® Vegetable Broth
black pepper to taste
Pinch of cayenne pepper
3 tablespoons extra virgin olive oil
2 pieces of salmon (6 oz. each), chopped into bite-sized pieces
1 stalk of celery, diced
1 red pepper, diced
1 sweet potato, diced
3/4 cup corn kernels
1 1/2 cups cooked wild rice
Fresh dill for garnish
Add the parsnips, white potatoes, onion, garlic, and fennel into a large saucepan with 4 cups of the Manischewitz® Vegetable Broth and bring to a boil. Season with a little kosher salt, pepper and a pinch of cayenne and mix well. Lower the heat, and simmer over stovetop until the vegetables are extremely soft, about 30 minutes. Remove from heat and let cool slightly. Purée in batches in a blender until smooth. For an even smoother soup base, strain through a sieve.
While the soup base is cooking, heat the olive oil in a large frying pan, add the salmon and sauté for about 4 minutes, cooking on all sides. Add the celery, peppers, sweet potato and corn. Cover and sauté over medium high heat until soft and slightly browned, about 10 minutes. Season with salt and pepper to taste. Add remaining 1/2 cup of Manischewitz® Vegetable Broth and mix well, scraping up all the tasty bits stuck to the bottom of the pan. Cook for another 3 minutes.
In a clean soup pot, bring the puréed soup base back to a boil. Add the sautéed vegetables and salmon plus the cooked rice. Stir well and let the soup come to a simmer. Season with a little more salt and pepper and serve with a garnish of fresh dill.