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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups chicken broth

  3. 1/2 teaspoon dry mustard

  4. 1/4 teaspoon pepper

  5. 1 medium onion -- sliced and -- separated into rings

  6. 1 1/2 pounds new potatoes -- (10 to 12), cut 1/2-inch slices 1 pound salmon or other fatty fish

  7. 1 fillets -- skinned and cut into 4 serving pieces*

  8. 1 cup half-and-half

  9. 4 teaspoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Heat broth, mustard and pepper to boiling in Dutch oven. Add the onion and potatoes. Arrange salmon on potatoes. Heat to boiling, reduce heat. Cover and simmer 10 to 15 minutes or until fish flakes easily with fork and potatoes are tender. Pour half-and-half into Dutch oven. Heat until hot. Serve soup in shallow bowls, placing 1 piece of salmon in each bowl. Sprinkle each serving with 1 teaspoon parsley. Serve with cracked black pepper, if desired.

  2. * 1 can (14 3/4 ounces) salmon, drained and flaked, can be substituted for the salmon fillets. Arrange over potatoes just before adding half-and-half.

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