- roast the veggies - peel and transfer the roasted veggies into a soup pot - add one cup of the stock, and blend
–add all the aromatics and cream; simmer gently - place the seasoned raw salmon on a baking sheet and roast at 375F-400F for 12-15 min - rest few minutes before flaking it and adding to the soup
- with a side of crusty bread - with side salad - topped with roasted red peppers and balsamic reduction - with a swirl of cream