Soupe de saumon a la creme

Yield: 4 Servings

Measure Ingredient
½ \N Onion; diced
1 \N Stalk celery; diced
1 cup White wine
1 pounds Bones of white-fleshed fish
1 quart Water
3 \N Black peppercorns
½ \N Bay leaf
3 \N Sprigs parsley
1 quart Fish stock
¼ pounds Salmon; diced
½ cup Whipping cream
\N \N Fresh chopped dill

FISH STOCK

SOUP

TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 min. 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.

THE CHAPARRAL

LINCOLN DRIVE, PHOENIX

WINE:POUILLY-FUISSE,LOUIS JADOT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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