Cream of Salmon Soup
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Soups A delicate and refined cream-based soup featuring pureed cooked salmon. This classic recipe relies on a smooth white sauce base seasoned with a hint of cayenne for depth.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 4 servings |
🔪 Key Equipment
- Sieve
- Saucepan
- Whisk
Ingredients
Soup Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Salmon | cooked |
| 4 cups | Milk | none |
| 1/4 cup | Flour | none |
| 1 tbsp | Salt | none |
| 1/4 tsp | Pepper | none |
| 1/4 tsp | Cayenne | none |
| 2 tbsp | Butter | none |
Instructions
Step 1: Preparation
- Rub the 3/4 cup cooked salmon through a sieve to ensure a smooth texture.
Step 2: White Sauce
- Prepare a white sauce using the 4 cups milk, 1/4 cup flour, 1 tbsp salt, 1/4 tsp pepper, 1/4 tsp cayenne, and 2 tbsp butter.
- Whisk constantly over medium heat until the sauce thickens and coats the back of a spoon.
Step 3: Finishing
- Just before serving, blend the prepared white sauce with the sieved salmon.
- If necessary, reheat gently until hot throughout, being careful not to boil.
💡 Make-Ahead & Storage: The white sauce can be made in advance and stored in the refrigerator; add the salmon and reheat just before serving.
Original Recipe Scan
