Working on the theory that any time is good soup time, here we go with a pair of possibilities sent along by Lake Stevens cook Karen Hume.
Both, she says, are taken from “Seafood Treasures &Selected Restaurant Recipes,” and now for the how-to:
Kalamojakka (Finnish salmon chowder)
1small onion, diced
2ribs celery, diced
Minced fresh parsley
8-10 whole allspice
Butter or oil
5-6 medium potatoes, cut in cubes
Diced carrots (optional)
Water
3-4 medium salmon steaks, cut into 1-inch pieces
1large can evaporated milk
Seasoning salt and dried dill weed to taste (optional)
In a large saucepan, cook celery, onions, parsley and allspice in a small amount of butter or oil for 10 minutes, stirring frequently to keep from sticking and burning.
Add potatoes and carrots, then add enough water to cover. Add salt and pepper to taste, then place salmon on top and sprinkle with salt.
Cover and cook until potatoes are tender and salmon is done, approximately 15 to 20 minutes.
Dot with butter and add seasoning salt and dill weed, if desired.
Stir gently to mix.
Salmon cheese soup
1can (1 pound) salmon
1can cream of potato soup (use frozen soup, if available)
Milk as needed
1vegetable bouillon cube
1cup grated, processed cheese
1teaspoon caraway seed
Dash pepper
Chopped parsley
Drain salmon, reserving liquid, and break salmon into large pieces; set aside. Measure the reserved salmon liquid and add enough milk to measure 3 1/2 cups. In a large saucepan or kettle, combine the milk mixture, soup and bouillon cube and heat until the soup is thawed, if using frozen, or ingredients are hot, stirring occasionally.
Add the cheese, caraway seed, pepper and salmon and heat until the cheese melts, stirring occasionally.
Sprinkle with parsley.
Makes 6 servings.
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The next Forum will appear in Monday’s Good Life section.
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