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  Creamy Salmon Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 328
Ingredients:
418 g Canned pink Alaska salmon
3 Shallots, chopped OR...
1 large -Onion, chopped
450 ml Vegetable stock
150 ml Dry white wine
25 g Butter
25 g Plain flour
300 ml Skimmed milk
100 g Curd cheese
4 tbsp Greek yogurt
Seasoning
Instructions:
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 / 1/4 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. Puree until smooth. Re-heat for 7 minutes on
MEDIUM POWER and serve.

Serves 4-6. Approx. 280 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
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