Creamy Salmon Soup
From: Grand-Mamie, Quebec, Canada
Servings: 8
IngredientsPreparation
  • Salmon scraps [head, tail and backbone]
  • 6 cups [1.5 L] fish broth [store bought]
  • 2 peeled potatoes, cut into dices
  • 1 cup [250 mL] finely chopped celery
  • 1 medium-size onion, chopped
  • 2 tablespoons [30 mL] freshly chopped parsley
  • Pinch freshly ground black pepper
  • 1 tablespoon [15 mL] tarragon
  • Pinch of white pepper
  • 1 tablespoon [15 mL] paprika
  • Pinch of Cayenne pepper
  • 1 [10-ounce / 284-mL] can creamed corn
  • Salt, to taste
  • 2/3 cup [160 mL] heavy cream [15% m.s.g.]
  • Boil salmon scraps into fish broth for 10 minutes.
  • Drain broth, reserving any salmon meat left on scraps and broth separately.
  • Boil together potato dices and chopped celery, onion and parsley, into salmon broth, until soft.
  • Puree mixture into a blender or a food processor.
  • Pour puree into a clean casserole; sprinkle with black pepper, tarragon, white pepper, paprika and Cayenne pepper.
  • Stir in creamed corn; salt and reheat over low heat.
  • Stir in reserved salmon meat, and cream.
  • Stir and serve.