Soupe de saumon a la creme from the chaparral

Yield: 4 Servings

Measure Ingredient
½ \N Onion, diced
1 \N Celery stalks; diced
1 cup Wine, white
1 pounds Fish bones of white-fleshed fish
1 quart Water
3 \N Peppercorns, black
½ \N Bay leaf
3 \N Parsley, sprigs
1 quart Stock, fish
¼ pounds Salmon, diced
½ cup Cream, whipped
\N \N 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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