*  Exported from  MasterCook  *
 
               SOUPE DE SAUMON A LA CREME FROM THE CHAPARRAL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups/stews                      Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FISH STOCK-----
      1/2                Onion, diced
    1                    Celery stalks -- diced
    1       c            Wine, white
    1       lb           Fish bones
                         -of white-fleshed fish
    1       qt           Water
    3                    Peppercorns, black
      1/2                Bay leaf
    3                    Parsley, sprigs
                         -----SOUP-----
    1       qt           Stock, fish
      1/4   lb           Salmon, diced
      1/2   c            Cream, whipped
                         Dill, fresh -- chopped
 
   ÿÿÿÿÿÿÿÿÿÿ Directions
   <ÿÿÿÿÿÿÿÿ  
   TO MAKE 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 min. Remove from heat.
   Gently stir in the cream. Place in a soup tureen or
   individual bowls. Sprinkle with dill.
   
   Preparation:  simmer                   Cuisine:
      French Source: The Chaparral            Food Group:
   Seafood Meals: lunch, dinner Courses: Soup
   Temperature: hot
  
 
 
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