Creamy Salmon Soup
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
canned salmon
pink |
|
| 3 | each |
shallots
chopped, or 1 lg onion, chopped |
*
|
| 450 | ml |
vegetable stock
|
|
| 150 | ml |
white wine
dry |
*
|
| 25 | grams |
butter
|
|
| 25 | grams |
all-purpose flour
|
|
| 300 | ml |
milk, skim
|
* |
| 100 | grams |
curd cheese
|
* |
| 4 | tablespoons |
greek yogurt
|
|
| 1 | x |
seasoning
undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 418 | grams |
canned salmon
pink |
|
| 3 | each |
shallots
chopped, or 1 lg onion, chopped |
*
|
| 4.5E+2 | ml |
vegetable stock
|
|
| 1.5E+2 | ml |
white wine
dry |
*
|
| 25 | grams |
butter
|
|
| 25 | grams |
all-purpose flour
|
|
| 3E+2 | ml |
milk, skim
|
* |
| 1E+2 | grams |
curd cheese
|
* |
| 6E+1 | ml |
greek yogurt
|
|
| 1 | x |
seasoning
undefined |
* |
Directions
Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes.
Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / ¼ pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Purée until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve.
