| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Bottled clam juice |
| 1 |
|
Salmon fillet; (12-ounce) |
| 1 |
tb |
Butter; room temperature |
| 1 |
tb |
All purpose flour |
| 4 |
|
Bacon slices; chopped |
| 2 |
md |
Leeks; (white and pale |
|
|
; green parts only), |
|
|
; thinly sliced |
| 1 |
lg |
White-skinned potato; peeled, cut into |
|
|
; 1/2-inch pieces |
| 2 1/2 |
c |
Milk |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Chopped fresh chives |
INSTRUCTIONS
Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer
until cooked through, about 10 minutes. Transfer salmon to plate; reserve
clam juice. Flake salmon into small pieces.
Mix butter and flour in small bowl until well blended. Cook bacon in heavy
large saucepan over medium-low heat until crisp, about 5 minutes. Using
slotted spoon, transfer bacon to paper towels. Add leeks to drippings in
saucepan; saute 3 minutes. Add potato and reserved clam juice and bring to
boil. Reduce heat; cover and simmer until potato is tender, about 10
minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat;
cover and simmer until potato is tender, about 10 minutes. Add milk and
bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup
thickens slightly, whisking frequently, about 3 minutes. Stir in cream,
chives, salmon and bacon; simmer until heated through. Season with salt and
pepper.
Serves 6.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 1688 Calories (kcal); 96g Total Fat; (51% calories from fat);
71g Protein; 137g Carbohydrate; 387mg Cholesterol; 3638mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 16 1/2 Fat;
5 Other Carbohydrates
Converted by MM_Buster v2.0n.
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