Salmon Cream Soup Recipe
Ingredients
| 1 1/2 pounds Salmon steaks or fillets | ||
| Hot water | 2 Cup (16 tbs) | |
| Onion slice | 1 | |
| Stalk celery | 1 | |
| Parsley sprigs | 1 | |
| Green pepper piece | 1 | |
| Milk | 1 Quart | |
| Butter/Margarine | 5 Tablespoon | |
| Flour | 5 Tablespoon | |
| Salt | 2 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| As desired chopped Parsley | ||
Directions
Remove skin and bones from fish and grind twice.
Stir into hot water and simmer gently for 3 minutes, stirring constantly.
Add onion, celery, parsley, and green pepper to milk.
Scald and strain.
Melt butter; blend in flour, salt, and pepper.
Add scalded milk, and cook until thick and smooth, stirring constantly.
Add to fish mixture.
Heat and serve immediately with parsley garnish.
Stir into hot water and simmer gently for 3 minutes, stirring constantly.
Add onion, celery, parsley, and green pepper to milk.
Scald and strain.
Melt butter; blend in flour, salt, and pepper.
Add scalded milk, and cook until thick and smooth, stirring constantly.
Add to fish mixture.
Heat and serve immediately with parsley garnish.
Chef
