Salmon Cream Soup
|Salmon fillets/Salmon steaks||1 1⁄2 Pound|
|Hot water||2 Cup (32 tbs)|
|Green pepper pieces||1 Inch|
|Salt||2 1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon (Use As Desired)|
Remove skin and bones from fish and grind twice.
Stir into hot water and simmer gently for 3 minutes, stirring constantly.
Add onion, celery, parsley, and green pepper to milk.
Scald and strain.
Melt butter; blend in flour, salt, and pepper.
Add scalded milk, and cook until thick and smooth, stirring constantly.
Add to fish mixture.
Heat and serve immediately with parsley garnish.