soupe de saumon a la creme from the chaparral
- Categories
- Soups/stews
- Seafood
- France
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| ½ | Onion, diced |
| 1 | Celery stalks; diced |
| 1 cup | Wine, white |
| 1 pounds | Fish bones of white-fleshed fish |
| 1 quart | Water |
| 3 | Peppercorns, black |
| ½ | Bay leaf |
| 3 | Parsley, sprigs |
| 1 quart | Stock, fish |
| ¼ pounds | Salmon, diced |
| ½ cup | Cream, whipped |
| Dill, fresh; chopped |
FISH STOCK
SOUP
=============================> 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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