Salmon soup?!
Answers: does anyone have a recipe for salmon soup?
Creamy Salmon Soup
INGREDIENTS:
1 tablespoons butter or margarine
1 tablespoon all-purpose flour
3 cups milk
1 slice onion
1 can (16 ounces) salmon
salt and pepper
chopped parsley, for garnish
PREPARATION:
Melt butter over medium low heat in a 2-quart saucepan; stir in flour. In a separate saucepan, scald milk with 1 slice of onion; remove onion from milk. Gradually add milk to butter-flour mixture, stirring constantly over low heat.
Continue cooking and stirring until milk mixture has thickened. Pick over salmon, removing bones, then add salmon and liquid to thickened milk mixture. Season with salt and pepper to taste and serve with a garnish of chopped parsley.
Makes 4 servings.
CREAMY SALMON BROCCOLI SOUP
1 can (15 1/2 oz.) salmon
1 pkg. (10 oz.) frozen chopped broccoli
2/3 c. chopped onion
3 tbsp. butter
3 tbsp. flour
2 c. half & half
3 c. milk
2 chicken bouillon cubes
1/2 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne pepper
Drain salmon, reserving liquid and break into chunks with fork. Cook broccoli according to package directions; drain. Saute onion in butter. Blend in flour. Add reserved salmon liquid, half & half and milk, stirring and cooking until thickened and smooth. Dissolve bouillon cubes in hot soup. Add salmon, broccoli and seasonings, heat through. Serves 4-6.
This one has a creamy tomato base- really good with crusty italian bread
Salmon Chowder
1 lb. salmon fillets, boneless and skinless
1 cup onion, chopped
1 cup potato, diced
1/4 cup celery, chopped
1 tablespoon oil
2 tablespoons water
2 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon dried dill
1 can (8 oz.) stewed tomatoes
2 cans (13 oz. each) evaporated skim milk
1/2 cup part-skim mozzarella cheese, grated
2 tablespoons fresh parsley, chopped
Directions:
1. Cut salmon into 1-inch chucks and set aside.
2. In a medium-sized saucepan, heat oil and sauté onion, potato and celery for about 5 minutes. Add water and continue to cook until potatoes are tender.
3. Blend in flour, pepper, dill, milk and salmon. Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.
4. Stir in cheese and parsley.
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SCANDINAVIAN SALMON SOUP
2 c. boiling water or vegetable broth or consomme
1 c. carrots
1 c. fresh cauliflower flowerets
1 med. potato, cubed
1 (15 oz.) can salmon
2 tbsp. flour
2 c. milk
3/4 c. frozen peas, thawed
1/4 tsp. dill weed
Salt and freshly ground pepper to taste
Combine water or stock with vegetables. Cover and cook 10 to 15 minutes or until vegetables are almost tender. Drain the salmon, reserving the liquid; break the meat into chunks. Stir the flour into the reserved salmon liquid; add mixture to soup. Cook, stirring, until mixture boils; cook 1 minute longer. Add milk, salmon, peas, dill and seasonings; warm only until heated. Yield: 4 to 5 servings.
Take one de-boned,unleaded salmon-stick it under a hot light 4 20 2 30 minutes- drop into a big pot of salt h20 - Bring 2 a furious boil - Drain. Place in microwave - Nuke the roe out of it - Add one unadulterated can of Boston - baked beans - return to stove-top - Bring 2 a simmer 4 at least 11 minutes. Caution: 2 avoid risk of salmonella, call out 4 pizza.
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wait.. catch a fish.. skin it.. put it in boil watter ..put some veg. in it.... there you go....