Copper Pots
Copper Pots
Chabrian, Deborah
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La Belle Cuisine - More Soup Recipes

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Chilled Cream of Smoked Salmon Soup



 SeaBear Smokehouse

“Of all the items on the menu, soup is that which exacts
the most delicate perfection and the strictest attention.”

~ Auguste Escoffier

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 Sockeye Salmon, Also Known as Red Salmon, Swim Through Shallow Water
Sockeye Salmon, Also Known as Red Salmon,
Swim Through Shallow Water

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Nicklen, Paul
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Chilled Cream of Smoked Salmon Soup
Gourmet Archives

1 cup chopped onion
2 garlic cloves, minced
5 tablespoons unsalted butter
7 ounces smoked salmon, chopped fine
3 tablespoons flour
3 cups chicken broth
1/8 teaspoon Tabasco
1 tablespoon fresh lemon juice
1 bay leaf
A pinch of paprika
2 cups heavy cream
1/4 pound small shrimp, cooked and shelled
1/2 teaspoon fresh dill, minced
Cracked pepper

In a saucepan cook onion and garlic in butter over moderate heat,
stirring, 1 minute. Add salmon and cook, stirring, 1 minute. Sprinkle
flour over mixture and stir to combine well. Add broth, 1 cup at a time,
stirring after each addition and bring to a boil, stirring. Simmer soup 5
minutes. Add Tabasco, lemon juice, bay leaf. paprika, and salt and
pepper to taste. Simmer 5 minutes. Remove pan from heat and let
cool. Discard bay leaf.
In a blender purée mixture in batches, and strain through a coarse sieve
into a bowl. Add cream, shrimp and dill and chill soup, covered, several
hours or overnight. Serve soup garnished with cracked pepper. Makes
about 6 cups.

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