“A quick cream soup with salmon.” - by CHAMMI
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Melt butter in a saucepan over medium heat. Stir in onion, and cook until it begins to brown. Sprinkle with flour and bouillon granules, and stir until the melted butter is absorbed.
- Stir in salmon and 1/2 cup half-and-half. Stir in dill, white pepper, and paprika; cook about 10 minutes, stirring occasionally. Remove from heat, and let cool slightly.
- In a food processor or blender, puree salmon mixture. Return to saucepan over medium-low heat, and gradually add remaining 1/4 cup half-and-half. Stir in the port, and cook 5 to 7 minutes. Season with salt to taste.
Nutrition
Amount Per Serving (2 total)
- Calories
- 406 cal
- 20%
- Fat
- 28.6 g
- 44%
- Carbs
- 8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This recipe just needs more half-&-half, about a cup more, and then it tastes terrific. I'd add a little bit more right before blending, and then the rest when it goes back on the stove...." See more"
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