ranslucent, about 5 minutes. Add salmon and cook for 5 minutes
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
smoked salmon, tomatoes (break up tomatoes while putting them in the soup
br>Drain and save salmon liquid.
Mix salmon, rice, onions and
utter. Reheat gently.
Ladle soup into serving bowls and top
0 minutes
Stir in salmon. Cover and simmer until fish
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In medium saucepan, combine water, potatoes, salt and pepper. Bring to a boil; reduce heat.
Cover and simmer until potatoes are tender.
Add salmon after pulling skin off and deboning.
Add dill weed.
In small bowl, combine milk and cornstarch; blend with wire whisk until smooth.
Slowly stir in soup.
Bring to a boil and reduce heat.
Cook an additional 2 to 4 minutes, stirring occasionally.
If you like more salmon, you can use two cans. Pour salmon juice in pot with potatoes and cook along in soup.
moke salmon, the heat left in the soup will 'cook' the salmon.
he desired consistency. Transfer the soup to a bowl; season it
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
hand blender into the soup and blend until creamy-smooth
f a consistency you want (soup will be thicker than the
aking dish.
Neatly arrange salmon fillets skin side down over
Mix together salmon, soup, bread crumbs, eggs, onion and onion juice.
Place in loaf pan.
Bake in a loaf or casserole pan at 325\u00b0 for 45 minutes.
Pour white sauce over salmon loaf and garnish with hard-boiled eggs.
Combine water, carrots, cauliflower and potato; cover and cook 10 to 15 minutes or until almost tender.
Drain salmon.
Reserve liquid.
Break into chunks.
Stir flour into salmon liquid and add to soup.
Boil and stir 1 minute.
Add milk, salmon, peas, dill and salt and pepper to taste.
Heat just until thoroughly heated. Makes 4 to 5 servings.
Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
Remove pot from heat, wait ten minutes, and then add the almond extract.
Serve in heated bowls.
Melt butter over medium low heat in a 2-quart saucepan; stir in flour.
In a separate saucepan, scald milk with 1 envelope of onion soup mix.
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 - (8 ounce) servings.
cubes.
Carefully skin the salmon and cut into 1/2