Creamy Salmon Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
418 gram: Canned pink Alaska salmon,
3: Shallots, chopped OR...
1 large: -Onion, chopped
450 milliliter: Vegetable stock,
150 milliliter: Dry white wine,
25 gram: Butter,
25 gram: Plain flour,
300 milliliter: Skimmed milk,
100 gram: Curd cheese,
4 tbsp: 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 / 1/4 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
Source from luhu.jp
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 / 1/4 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
Source from luhu.jp