- 1 tablespoon [15 g] butter
- 1/2 small onion, chopped
- 1/2 cup [125 mL] minced leek
- 1/2 cup [125 mL] chopped celery
- 6 tablespoons [90 mL] long-grain rice
- 3 cups [750 mL] fish stock or chicken broth
- 1/3 cup [80 mL] white wine
- 1 tablespoon [15 mL] Cognac [optional]
- 1/3 cup [80 mL] heavy whipping cream [35%]
- 1 [7 1/2-ounce / 213-g] can drained salmon, skin and bones removed
- 1 tablespoon [15 mL] freshly chopped fennel
- 1 teaspoon [5 mL] freshly chopped chives
- Salt and pepper, to taste
- Melt butter into a casserole; brown together chopped onion, minced leek and chopped celery for approximately 2 minutes.
- Add rice and cook, still stirring, for 2 minutes.
- Pour in 2 cups [500 mL] of fish stock or chicken broth.
- Bring to a boil, stirring.
- Lower heat, cover and leave to simmer slowly for approximately 25 minutes, until rice is tender.
- Remove from heat and leave to cool for a few minutes; puree mixture into a blender.
- Pour puree into a clean casserole; set aside.
- Pour white wine and, if desired Cognac, into small casserole; bring to a boil and leave to reduce by 2/3rds before adding to reserved puree.
- Stir in remaining fish stock or chicken broth, cream and drained sorted salmon, already broken-up into small pieces.
- Salt, pepper and reheat soup until really hot, without boiling.
- Serve soup immediately, garnished with freshly chopped fennel and chives.