A delicious, smooth creamy soup with no cream, full of flavour and really easy to make. I make with milk and butter, but can be done with fish stock and oil if you want to avoid dairy (I've not tried, so cannot comment on comparative taste). Essentially a white onion sauce, with salmon added and blitzed up for a smooth, tasty soup. Using salmon trimmings makes this very cheap too but nothing to stop you using more expensive cuts if you so wish. Scales up very easily to make a large batch for a family get together, and goes down VERY WELL with some fresh bread. Hubby now insists that I make this every weekend as his Saturday lunchtime treat! Very easy so no bother.
Provided by Rachel C
Categories Onions
Time 22m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onions finely, place in a pan with the butter (or oil) and saute until soft. Add the wine and lemon juice, and reduce.
- Keeping a low heat, add the flour to the buttery onions and stir in til you have a stiff onion paste. Then gradually add the milk until you have a white sauce of a consistency you want (soup will be thicker than the sauce is now, once you've blended in the salmon and onions). Add the packs of salmon and stir for 3-5 mins to warm/cook through. Blend with a stick blender until smooth. Add the parsley, season to your liking, and cook gently for another 5 minutes.
- If you like stronger tastes, just increase the quantity of salmon and/or onions as you see fit. Can substitute leeks or shallots for onions, or any other smoked fish for the salmon as you wish.
Nutrition Facts : Calories 369.6, Fat 24.6, SaturatedFat 14.3, Cholesterol 80.1, Sodium 689.3, Carbohydrate 19.1, Fiber 1.2, Sugar 3.2, Protein 18.7
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