1 Cup of Smoked Salmon – cut into small chunks
2 tbsp Butter
1/2 Cup Chopped Onions
1/4 Cup Sliced Celery
1 Potato – Diced
2 Tbsp Flour
1 1/4 Cups Chicken Stock
1/4 Cup Sour Cream or Heavy Whipping Cream
1 tsp. Fresh Dill, Finely Chopped
1/8 tsp Pepper
1 tbsp. Chopped Italian Parsley – for the top when served
In a saucepan, melt the butter and saute the onion and celery. I put the onion in first and cook half way and then add the celery.
Stir in the flour and then add the chicken stock.
Add the potato and cook over medium heat, stirring constantly until reaching a boil.
Turn to medium-low and simmer for about 20 minutes.
Add the sour cream or heavy whipping cream, dill, pepper and smoked salmon.
Cook for another 20 minutes on low, stirring occasionally.
Dish up, add some chopped parsley to the top and eat!
I just realized I blogged this recipe in 2008 🙂 ha ha … oh well, never hurts to add it again. I’ve made a few changes, so all is good.