Soup, Salmon
Source of Recipe
Linda K. Leone...1965
Recipe Introduction
I keep a couple of sandwich baggies in the freezer and save all my onion skins and trimmings from celery, especially the leaves from the hearts of celery. These are handy for making soup stocks. The onion skins impart a rich color.
List of Ingredients
The Stock;
1 large salmon carcass, with collar and head attached
skins from 6-8 onions
celery trimmings, with leaves
2 pinches old bay seasoning
salt and pepper to taste
The Soup;
8 C of the above stock
1 T butter
1 can evaporated milk or 1 1/2 C milk and 1/2 C cream
1/4 of an onion, grated
1/2 tsp paprika
pinch dill (opt)
1/2 of an outer stalk of celery or 1 heart of celery
4 C cooked, flaked salmon
Recipe
Put all of the stock ingredients into a large stock pot. Cover with water and add more as necessary to keep covered with water. You will have to cut the carcass in three pieces. Keep the head and collar as one piece. half way through boiling you will need to remove them and pull as much meat off as you can and reserve it. then return the bones and skin back to the pot. Boil the carcass until it falls apart and the skin becomes very soft. drain this stock in a wire mesh colander into a slightly smaller stock pot. You will need 8 C of stock for the soup. Discard everything in the colander.
In fry pan saute the grated onion and the celery which you have minced finely. Just until the onion is transparent. Add it to the 8 C of stock. add the paprika, dill, and milk. Add the reserved salmon and enough cooked and flaked salmon to make 4 C. (canned is okay). bring back to temperature, do not let boil, and add the cream. Remove from heat and cool a little before serving. Soup plates are great for serving this soup, it is very rich and too much can be overbearing.
This soup freezes well.
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