| 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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