Soupe De Saumon A La Creme From The Chaparral

* Exported from MasterCook *

SOUPE DE SAUMON A LA CREME FROM THE CHAPARRAL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FISH STOCK-----
1/2 Onion, diced
1 Celery stalks -- diced
1 c Wine, white
1 lb Fish bones
-of white-fleshed fish
1 qt Water
3 Peppercorns, black
1/2 Bay leaf
3 Parsley, sprigs
-----SOUP-----
1 qt Stock, fish
1/4 lb Salmon, diced
1/2 c Cream, whipped
Dill, fresh -- chopped

ÿÿÿÿÿÿÿÿÿÿ Directions
<ÿÿÿÿÿÿÿÿ
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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