Cream of Salmon Soup
From: Mary, New Brunswick, Canada
Comments: Perfect on any occasion, even for the Holidays.
Servings: 8
IngredientsPreparation
  • 6 cups [1.5 L] fish broth
  • Salmon scraps [head, tail and spine]
  • 2 medium potatoes, peeled and diced
  • 1 cup [250 mL] finely diced celery
  • 1 medium onion, chopped
  • 2 tablespoons [30 mL] freshly chopped parsley
  • 1 pinch freshly ground black pepper
  • 1 pinch freshly ground white pepper
  • 1 pinch freshly ground Cayenne pepper
  • 1 tablespoon [15 mL] tarragon
  • 1 tablespoon [15 mL] paprika
  • 1 [10-ounce / 284-mL] can creamed corn
  • 2/3 cup [160 mL] heavy cream [15% m.s.g.]
  • Salt, to taste
  • Bring fish broth to a boil.
  • Add salmon scraps; boil for 10 minutes.
  • Throw away salmon scraps, reserving attached salmon meat.
  • Boil together potato and celery dices, chopped onion and parsley into hot fish broth, until soft.
  • Puree mixture into a food processor or a blender.
  • Pour puree into a saucepan; sprinkle with black, white and Cayenne peppers, tarragon and paprika.
  • Stir in creamed corn.
  • Heat over low heat.
  • Stir in tiny reserved salmon pieces and cream.
  • Salt, stir and serve.