Spring Salmon & Sorrel Soup

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Details

10 Ingredients

• 5 cups salmon Stock (see recipe link at right)
• 3/4 lb red boiling potatoes, peeled and cut into small chunks
• 1 salmon fillet (about 10 ozs), skin and pin bones removed, cut into 4 equal portions, about 2 1/...
• 2 tsps olive oil
• 1 1/2 tsps kosher or sea salt + more to taste
• Freshly ground pepper
• 4 ozs sorrel leaves, stemmed, thick center ribs removed
• 3 Tbsps unsalted butter, at room temperature
• 1 cup heavy (whipping) cream
• 1 1/2 Tbsps flat-leaf parsley, minced