Creamy salmon soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 418 | grams | Canned pink Alaska salmon |
| 3 | Shallots; chopped OR... Onion, chopped | |
| 450 | millilitres | Vegetable stock |
| 150 | millilitres | Dry white wine |
| 25 | grams | Butter |
| 25 | grams | Plain flour |
| 300 | millilitres | Skimmed milk |
| 100 | grams | Curd cheese |
| 4 | tablespoons | Greek yogurt |
| Seasoning | ||
Directions
Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.
Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / ¼ pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season.
Transfer to a blender. Puree until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve.
Serves 4-6. Approx. 280 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias