The Beviad–musings, mutterings and myths

Here’s the soup we had last night. It’s a great way to have fish without smelling up the house, or having to grill/fry it. And, best of all, I think, it is a one-dish meal:

Ingredients:

2 tbsp. butter

1 med. onion, sliced

2 tbsp. flour

4 cups packaged chicken broth

2 new un-peeled potatoes, chopped

3 carrots, cut into coins (can use cocktail carrots)

2 salmon steaks or fillets, cut into 1 in. cubes minus skin and bones

2 cups whole milk (or skim)

1/4 tbsp. dried dil

l/4 tsp. dried basil

4 oz. smoked salmon,(about enough to cover a cracker, or more if desired, chopped into small pieces

1/2 tsp. salt

1/4 tsp. pepper

1 small tin corn kernals

Optional: 1/2 tsp. grated lemon zest

Procedure:

1. In large pot, melt butter over med. heat. Stir in onion and cook 5 min. until onion has softened. Sprinkle with flour; stir until absorbed. Take pot off burner and add chicken broth a little at a time, to avoid lumps, stirring after each addition until smooth.

2. Return pot to heat. Add potatoes and carrots ; bring to boil. Reduce heat and simmer, covered and stirring occasionally, for 3- 5 min or until potatoes are tender.

3. Add salmon and zest. Simmer 3 to 5 minutes or until fish is cooked. Stir in milk, corn, dill, basil, smoked salmon, salt and pepper. Heat until hot, but do not boil. Taste and adjust seasoning to taste. Ladle into heated bowls; serve sprinkled with shredded Parmesan or Mozzarella.