Smoked Salmon and Dill Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Don't want to lose this. Sounds like a good use of leftover smoked salmon. You need 6 oz. smoked salmon to make this. Ingredients:
2 tablespoons butter |
2 shallots, finely chopped |
2 tablespoons all-purpose flour |
2 1/2 cups milk |
1/2 cup fish stock |
1 cucumber, peeled, chopped |
6 ounces smoked salmon, bits |
1 tablespoon fresh dill, chopped |
2/3 cup half-and-half |
salt, to taste |
pepper, to taste |
lemon, to garnish |
fresh dill, to garnish |
Directions:
1. Melt butter in a large saucepan.
2. Gently cook shallots in butter until soft.
3. Stir in flour, then gradually add milk; bring to a boil; add stock and and cucumber.
4. Simmer 10 minutes.
5. Reserve several salmon bits for garnish and chop remaining salmon bits and add to stock mixture.
6. Cook gently 2-3 minutes.
7. In a food processor fitted with a metal blade, or a blender, process soup to a puree.
8. Clean pan and return soup to pan; stir in chopped dill and half and half.
9. Season with salt and pepper and gently reheat.
10. Garnish with salmon bits. lemon pieces and dill sprigs.
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