Soupe De Saumon A La Creme From The Chaparral Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
FISH STOCK
1/2: Onion, diced
1: Celery stalks, diced
1 cup: Wine, white
1 lbs: Fish bones of white-fleshed fish,
1 quart: Water,
3: Peppercorns, black
1/2: Bay leaf,
3: Parsley, sprigs
SOUP
1 quart: Stock, fish
1/4 lbs: Salmon, diced
1/2 cup: Cream, whipped
Dill, fresh, chopped
Directions:
=============================> 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
Source from luhu.jp
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
Source from luhu.jp