( SERVES 4 )
Serve for lunch or as a starter to dinner.
|1||Small onion, diced|
|1||Celery stalk, diced|
|½ tsp||Ground cumin|
|½ tsp||Dried oregano|
|4 drops||Tabasco sauce, or to taste|
|2 cloves||Garlic, crushed|
|1½ tsp||Tomato paste|
|1½ Tbsp||Plain flour|
|2 cups||Fish stock, or vegetable stock|
|½ cup||Dry white wine|
|1 can||Pink salmon, (210g), drained|
- Melt the butter in a large heavy saucepan. Add the onion and celery and sauté gently until softened. Season then stir in the garlic and tomato paste. Cook for 30 seconds. Sprinkle the flour in and stir until well mixed.
- Pour in the stock and wine. Add the bay leaf. Simmer on low for 20 minutes, stirring occasionally.
- Break the salmon into chunks removing any bones and dark skin.
- Discard the bay leaf and purée the soup until smooth. Reheat gently adding in the cream and salmon.