Title: Soupe De Saumon a la Creme From the Chaparral
Categories: Soup Fish French Salmon
Yield: 4 Servings

FISH STOCK
1/2		Onion, diced
1		Celery stalks; diced
1	c	Wine, white
1	lb	Fish bones of white-fleshed fish
1	qt	Water
3		Peppercorns, black
1/2		Bay leaf
3		Parsley, sprigs
SOUP
1	qt	Stock, fish
1/4	lb	Salmon, diced
1/2	c	Cream, whipped
		Dill, fresh; chopped

=============================> Directions <=========================

TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth.

FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill.

Preparation: simmer Cuisine: French Source: The Chaparral Food Group: Seafood Meals: lunch, dinner Courses: Soup Temperature: hot

previous

next