Fish Soup Question

"Glenn Jacobs" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I have some frozen smoked salmon. (Bought more than i
could eat). I am thinking of making a fish soup with the
remaining. Anyone out there have any ideas of other
ingredients to use.

Also I had thought of using Knorr-Swiss Fish Bouillon in
place of fish stock since I have no made up stock.
Comments on this as well please.

Thanks in advance.

--
JakeInHartsel

Here's a recipe from a little book put together by Annabel
Stapleton of Pinneys Smokehouses:

Chilled Smoked Salmon Soup:

8 oz smoked salmon 1 pint chicken stock, or 2 stock cubes
and 1 pint water Juice of a lemon
1/2 pint milk Freshly ground black pepper 2 oz double cream
Parsley for garnish

Place salmon and milk in food processor and process until
smooth. Mix in chicken stock, lemon juice and plenty of
black pepper. Chill in refrigerator. When ready to serve
garnish with a little cream and a sprinkling of parsley.
Note: Presumably the pint referred to is Imperial, i.e. 20
fluid ounces. I've not made this myself, but it looks
easy to make and should be pleasant.

Glenn Jacobs said:

I have some frozen smoked salmon. (Bought more than i
could eat). I am thinking of making a fish soup with the
remaining. Anyone out there have any ideas of other
ingredients to use.

I recently tried a can of Baxter's Smoked Salmon Cream soup.
It was pretty tasty, so I imagine that a home made version
of it would be even better.

"Dave Smith" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Glenn Jacobs said:

I have some frozen smoked salmon. (Bought more than i
could eat).

I am

Quoted message said:

Quoted message said:

thinking of making a fish soup with the remaining.
Anyone out

there have

Quoted message said:

Quoted message said:

any ideas of other ingredients to use.

I recently tried a can of Baxter's Smoked Salmon Cream
soup. It was

pretty

Quoted message said:

tasty, so I imagine that a home made version of it
would be even

better.

"Dave Smith" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Glenn Jacobs said:

I have some frozen smoked salmon. (Bought more than i
could eat). I am thinking of making a fish soup with the
remaining. Anyone out there have any ideas of other
ingredients to use.

Quoted message said:

I recently tried a can of Baxter's Smoked Salmon Cream
soup. It was pretty tasty, so I imagine that a home made
version of it would be even better.

Recipe below for Smoked Salmon and Cream Cheese Soup -- I've
always thought it sounded interesting.

Quoted message said:

Quoted message said:

Also I had thought of using Knorr-Swiss Fish Bouillon in
place of fish stock since I have no made up stock.
Comments on this as well please.

Knorr generally makes pretty good products -- not as good as
homemade, but passable in a pinch. Personally, and this is
just me, I'd probably pass on an instant fish stock, and
either make my own or see if the fish monger has any fresh.
Is the Knorr a liquid product or cubed/powdered/granulated?

-j

*****
Smoked Salmon and Cream Cheese Soup from the Silver Palate
Good Times Cookbook 6 portions

6 tablespoons (3/4 stick) unsalted butter 1-1/2 cups finely
chopped yellow onion
3/4 cup chopped fresh dill 2 ripe medium-sized tomatoes,
seeded and chopped 8 ounces smoked salmon, finely chopped
2 tablespoons unbleached all-purpose flour 8 cups water
Freshly ground black pepper, to taste 2 cups fresh spinach
(10 ounce package), stems removed, leaves finely choped 2
packages (8 ounces each) cream cheese, preferably without
vegetable gum
4/3 cup vodka 2 tablespoons fresh lemon juice Snipped
fresh chives

5. Melt the butter in a medium-size stock pot over medium
heat. Add the onion and saute until soft, 10-15 minutes.

6. Stir in the dill, tomatoes and smoked salmon. Cook 3
minutes; then add flour and cook 1 minute more.

7. Gradually stir in the water. Heat to boiling. Reduce heat
and simmer uncovered over medium-low heat 20 minutes.
Season with pepper to taste. Stir in the spinach and
simmer 5 more minutes.

8. Stir in the cream cheese, 1 ounce at a time, over low
heat, allowing each bit to melt into the soup. When all
the cream cheese has been added and the soup is smooth,
stir in the vodk and lemon juice. Taste for seasonings.
Serve immediately.

jacqui{JB} said:

"Dave Smith" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Glenn Jacobs said:

I have some frozen smoked salmon. (Bought more than i
could eat).

I am

Quoted message said:

Quoted message said:

thinking of making a fish soup with the remaining.
Anyone out

there have

Quoted message said:

Quoted message said:

any ideas of other ingredients to use.

Another possibility is to cut it in narrow strips, and toss
it with hot pasta. That works nicely with raw salmon also.

Rodney Myrvaagnes J36 Gjo/a

The meme for blind faith secures its own perpetuation by
the simple unconscious expedient of discouraging
rational inquiry.
- Richard Dawkins, "Viruses of the Mind"