Tuesday, November 1, 2011

Hotsy-Totsy Salmon Soup

This quick, easy soup is neither a bisque nor a chowder, but it’s still delicious! A bisque is a classically smooth and creamy soup, usually made with shellfish (At some future time, I must give you the recipe for my beautiful Lobster Bisque with Armagnac Cream. It’s to die for - you’ll expire with a smile on your face). A chowder is a chunky, vegetable-filled soup that usually - but not always - has a fish or shellfish base. My Hotsy-Totsy Salmon Soup is more like a bisque than a chowder. It delivers a slight “kick” courtesy of the hot sauce it contains. If you aren’t a hot sauce aficionado, substitute a tablespoon of brandy at the end of the cooking. When I served this soup for lunch yesterday, it garnered raves. I guarantee you’ll receive the same response when you make it.
Hotsy-Totsy Salmon Soup:
1 tbsp. margarine
2 tbsp. finely diced green onion (“spring onion”)
½ stalk celery, finely diced
1 - 10 oz. (284 mL) can condensed cream of mushroom soup
8 oz. (213 g) can sockeye or pink salmon, undrained
½ soup can water
½ soup can heavy cream
1 tbsp. fresh parsley, finely chopped
½ tsp. lemon pepper
½ tsp. celery salt
½ tsp. thyme
1 tbsp. ketchup
½ tsp. hot sauce
Dash of paprika, as garnish
Over medium heat, melt margarine in large saucepan until sizzling. Add green onion and celery, stirring until fragrant and slightly softened. Add all remaining ingredients except paprika, stirring to break up salmon. Reduce heat to low. Cover and simmer 10 min., stirring occasionally. Ladle into bowls, garnishing with a sprinkle of paprika. Makes 2 generous servings. 

Assemble ingredients

Simmer 10 min.

A warm bowl of comfort for a chilly day! 

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