| 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
FISH STOCK
SOUP
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.
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