Salmon Soup
From: Mona, La Baie, Quebec, Canada
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 1 leek [white part only], chopped
  • 1 celery stalk, chopped
  • 2 carrots, sliced
  • 1/2 turnip, diced
  • 1 clove garlic, minced
  • 2 tablespoons [17.5 g] flour
  • 1 1/2 cups [375 mL] chicken broth
  • 2 tablespoons [30 mL] chopped parsley
  • 1/2 teaspoon [2.5 mL] thyme
  • Salt and pepper, to taste
  • 1/2 cup [125 mL] broccoli florets
  • 1 cup [250 mL] potato dices
  • 1/2 cup [125 mL] corn kernels [optional]
  • 1 1/2 cups [375 mL] fresh salmon meat cubes
  • 3 cups [750 mL] milk
  • Melt butter into a casserole; brown together chopped leek and celery, carrot slices, turnip dices and minced garlic.
  • Stir in flour, chicken broth, chopped parsley, thyme, salt and pepper.
  • Simmer for 10 minutes.
  • Mix in broccoli florets, potato dices, corn kernels and salmon cubes.
  • Simmer for 10 minutes more.
  • Stir in milk.
  • Reheat, check for seasonings and serve.