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Cream of Salmon Soup

Cream of Salmon Soup

Time: 40 mins

Ingredients

  • 4 cups water
  • 3 medium potatoes, peeled and diced
  • 2 medium onions, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 lbs skinless salmon fillet, cut into 1-inch pieces
  • 1 cup whipping cream
  • minced dill weed (optional)

Directions

  • 1 Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.
  • 2 Cover and simmer until potatoes are almost tender, about 10 minutes
  • 3 Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.
  • 4 Remove bay leaf.
  • 5 Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.
  • 6 Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

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