Creamy Salmon Soup Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 418g Canned pink Alaska salmon
  • 3 Shallots; chopped OR...
  • 1lg -Onion, chopped
  • 450ml Vegetable stock
  • 150ml Dry white wine
  • 25g Butter
  • 25g Plain flour
  • 300ml Skimmed milk
  • 100g Curd cheese
  • 4tb Greek yogurt
  • Seasoning

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