Creamy Salmon Soup

Recipe Ingredients

418		Canned pink Alaska salmon
3		Shallots - chopped or...
1		-onion - chopped (large)
450		Vegetable stock
150		Dry white wine
25		Butter
25		Plain flour
300		Skimmed milk
100		Curd cheese
4 tablespoons	60ml	Greek yogurt
		Seasoning

Recipe 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.

Source:
Cooking Light, Sept. 1995, page 92

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