Soupe De Saumon A La Creme

Cuisine: French

Category: seafood

Servings: 4


1/2 onion, diced
1 stalk celery, diced
1 cup 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 cup whipping cream
fresh chopped dill


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 minutes. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill.

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