Lucy's Salmon Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
onions
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 1 | cup |
potatoes
diced |
|
| ¼ | teaspoon |
white pepper
|
|
| 1 ¼ | teaspoons |
thyme
|
*
|
| ¼ | teaspoon |
dill weed
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅛ | ounce |
tomatoes, stewed, canned
|
|
| 3 | cups |
milk
|
|
| 7 ¾ | ounces |
canned salmon
|
|
| 2 | tablespoons |
parsley leaves
|
|
| 1 | cup |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
onions
chopped |
|
| 59 | ml |
celery
chopped |
|
| 237 | ml |
potatoes
diced |
|
| 1.3 | ml |
white pepper
|
|
| 6.3 | ml |
thyme
|
*
|
| 1.3 | ml |
dill weed
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3.6 | ml/g |
tomatoes, stewed, canned
|
|
| 7.1E+2 | ml |
milk
|
|
| 224 | ml/g |
canned salmon
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 237 | ml |
monterey jack cheese
grated |
|
Directions
Melt 2 tablespoons butter, sauté celery and onions.
Add potatoes and enough water to cover.
Simmer until potatoes are tender.
Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux.
Add roux and evaporated milk to potatoes.
Heat until thickened over medium heat stirring constantly.
Add seasonings, salmon and tomatoes.
Heat until steamy.
Do not boil.
Add cheese just before serving.
