|1||Celery stalks; diced|
|1 cup||Wine, white|
|1 pounds||Fish bones of white-fleshed fish|
|1 quart||Stock, fish|
|¼ pounds||Salmon, diced|
|½ cup||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
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