Title: Soupe de saumon a la creme from the chaparral
 Categories: Soups/stews, Seafood, France
      Yield: 4 Servings
 
MMMMM-------------------------FISH STOCK------------------------------
    1/2    Onion, diced
      1    Celery stalks; diced
      1 c  Wine, white
      1 lb Fish bones
           -of white-fleshed fish
      1 qt Water
      3    Peppercorns, black
    1/2    Bay leaf
      3    Parsley, sprigs

MMMMM----------------------------SOUP---------------------------------
      1 qt Stock, fish
    1/4 lb Salmon, diced
    1/2 c  Cream, whipped
           Dill, fresh; chopped
 
  =============================> Directions <=========================
  
  TO MAKE FISH STOCK: Simmer all ingredients for fish stock for
  approximately 45 minutes. Strain through cheesecloth.
  
  FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the
  salmon. Simmer 5 min. Remove from heat. Gently stir in the cream.
  Place in a soup tureen or individual bowls. Sprinkle with dill.
  
  Preparation:  simmer                   Cuisine:
     French Source: The Chaparral            Food Group: Seafood Meals:
  lunch, dinner Courses: Soup Temperature: hot