Title: Soupe De Saumon a la Creme
Categories: Soup
Yield: 4 Servings

---------------------------------FISH STOCK---------------------------------
1/2 Onion; diced
1 Stalk celery; diced
1 c White wine
1 lb Bones of white-fleshed fish
1 qt Water
3 Black peppercorns
1/2 Bay leaf
3 Sprigs parsley

------------------------------------SOUP------------------------------------
1 qt Fish stock
1/4 lb Salmon; diced
1/2 c Whipping cream
Fresh chopped dill

TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately
45 min. 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.

THE CHAPARRAL

LINCOLN DRIVE, PHOENIX

WINE:POUILLY-FUISSE,LOUIS JADOT

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.