Salmon Cream Soup

Salmon cream soup
  • 1-1/2 pounds salmon steaks or fillets
  • 2 cups hot water
  • 1 slice onion
  • 1 stalk celery
  • 1 sprig parsley
  • 1-inch piece green pepper
  • 1 quart milk
  • 5 tablespoons butter or other fat
  • 5 tablespoons flour
  • 2-1/2 teaspoons salt
  • Dash pepper
  • Chopped parsley
  1. Remove skin and bones from salmon and grind twice.
  2. Stir into hot water and simmer gently for 3 minutes, stirring constantly.
  3. Add onion, celery, parsley and green pepper to milk.
  4. Scald and strain.
  5. Melt butter; blend in flour, salt and pepper.
  6. Add scalded milk and cook until thick and smooth, stirring constantly.
  7. Add the salmon mixture.
  8. Heat and serve immediately with chopped parsley sprinkled over the top.
Serves 6.

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