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Soupe De Saumon A La Creme From The Chaparral Recipe
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-----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. French Source: The Chaparral Food Group: Seafood Meals: lunch, dinner Courses: Soup Temperature: hot
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