Soupe de saumon a la creme from the chaparral
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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