Cream of salmon soup PDF Print E-mail

Cream of Salmon Soup (Lohikeitto ? Finland)

4 cups water
3 medium potatoes, pared and cut into 1/2-inch pieces
2 medium onions, chopped
1 teaspoon salt
1/4 teaspoon white or black pepper
1 bay leaf
2 pounds skinless salmon fillets, cut into 1-inch pieces
1 cup whipping cream
Minced dill weed (optional)

Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until potatoes are almost tender, about 10 minutes; stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.

Remove bay leaf. Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.

Yields 6 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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