Title: Salmon Soup with Wine
Categories: Soup Alcohol Seafood Salmon
Yield: 4 Servings

5	c	Cold water
1	c	Dry white wine
1	ts	Salt
1	sm	Onion
1/8	ts	Ground cloves
4		Very thin lemon slices,
		Halved
1	md	Carrot, chopped
2		Sprigs fresh parsley
1/4	ts	Dried thyme
1	sm	Bay leaf
4		Peppercorns
1	lb	Fresh salmon, wrapped in
		Cheesecloth

In a large soup pot over medium high heat, combine all ingredients except fish. Bring to a boil, reduce heat and simmer, covered for 15 minutes. Add the fish, cover, and simmer 30 minutes more or until salmon flakes easily. Remove cheesecloth-wrapped fish and strain broth, discarding herbs and carrot. Reserve lemon slices. Open cheesecloth bag, break salmon into big flakes, and return flakes to broth. Heat until just boiling.

To serve, ladle soup into bowls, dividing salmon and lemon slices evenly. Garnish with a dab of butter and sprinkle with minced parsley.

4 servings

FROM: eGG's Receipe Box Format by Dave Drum - 05 November 98 From: Dave Drum Date: 08 Nov 98

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