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Soupe De Saumon a la Creme

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Submitted by B

YIELD

servings

PREP

20 min

COOK

55 min

READY

75 min

Ingredients

Fish stock
½ 0.5
EACH EACH ONIONS
diced
1 1
EACH EACH CELERY STALKS
diced
1 237
CUP ML WINE
white *
1 453.6
POUND G FISH BONES
of whitefleshed fish *
1 0.9
QUART L WATER *
3 3
EACH EACH BLACK PEPPERCORNS *
½ 0.5
EACH EACH BAY LEAVES *
3 3
EACH EACH PARSLEY SPRIGS *
soup
1 0.9
QUART L FISH STOCK *
¼ 113.4
POUND G SALMON
diced
½ 118
CUP ML WHIPPED CREAM
1 1
X X DILL WEED
fresh, chopped *

Directions

To make fish stock: Simmer all ingredients for fish stock for approximately 45 minutes.

Strain through cheesecloth.

For soup: Bring 1 quart fish stock to boil.

Reduce heat and add the salmon.

Simmer 5 minutes.

Remove from heat.

Gently stir in the cream.

Place in a soup tureen or individual bowls.

Sprinkle with dill.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 60g (2.1 oz)
Amount per Serving
Calories 66 48% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 31mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 12g
Vitamin A 2% Vitamin C 2%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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