Recipe for cooking cream of salmon soup
Recipes from Norway, Sweden and Finland :: Scandinavian Soups and Stews
4 c. water
3 med. potatoes, pared and cut into 1/2-in. pieces
2 med. onions, chopped
1 tsp. salt
1/4 tsp. white or black pepper
1 bay leaf
2 lbs. skinless salmon fillets, cut into 1-in. pieces
1 c. whipping cream
Minced dill weed (optional)
Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until potatoes are almost tender, about 10 mins.; stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 mins. longer.
Remove bay leaf. Stir 1/2 c. of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle and distribute with dill weed.
Yields 6 servings.
