Soupe De Saumon A La Creme
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | French | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | Onion, diced | |
| 1 | Stalk celery, diced | |
| 1 | c | White wine |
| 1 | lb | Bones of white-fleshed fish |
| 1 | qt | Water |
| 3 | Black peppercorns | |
| 1/2 | Bay leaf | |
| 3 | Sprigs parsley | |
| 1 | qt | Fish stock |
| 1/4 | lb | Salmon, diced |
| 1/2 | c | Whipping cream |
| Fresh chopped dill |
INSTRUCTIONS
TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 min. 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. THE CHAPARRAL LINCOLN DRIVE, PHOENIX WINE:POUILLY-FUISSE,LOUIS JADOT From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 232
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 49.6mg
Sodium: 961.6mg
Potassium: 507.5mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.5g
Protein: 11.4g