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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe was clipped years ago from the Oregonian newspaper which stated it was a recipe from a restaurant called Piccolo Mondo. I don't know if the restaurant is still in existence, but this soup is still around. It's great as a first course with beef. Use dry smoked salmon, which is also known as kippered salmon. Ingredients:
1/4 cup margarine |
2 tablespoons bacon fat |
1 small onion, diced |
1/2 cup celery, diced |
3/4 lb red potatoes (about 1 1/2 cups) |
1 1/2 teaspoons garlic, minced |
3/4 teaspoon dried thyme |
1 1/2 teaspoons dried tarragon |
3/4 teaspoon dried dill weed |
1/2 cup all-purpose flour |
1 1/2 teaspoons paprika |
7 cups fish stock |
6 ounces smoked salmon, diced |
1 bay leaf |
1 tablespoon lemon juice |
1 1/2 teaspoons worcestershire sauce |
1/8 teaspoon tabasco sauce |
3/4 teaspoon pepper |
2 teaspoons salt |
1/4 cup white wine |
1 cup half-and-half |
1/4 cup chopped fresh parsley |
Directions:
1. In 4 quart pot melt margarine and bacon fat. Saute the onion, celery, potatoes, garlic, thyme, tarragon, and dill until the onions are translucent. Reduce heat and add flour and paprika, blending well. Stir in the fish stock. Add the smoked salmon, bay leaf, lemon juice, Worcestershire, Tabasco, pepper, salt, and wine. Bring to boil, then reduce heat and simmer 20 minutes.
2. Remove from heat, stir in half and half and parsley.
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