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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