CHILLED CREAM OF SMOKED SALMON SOUP Serves 6
50g [2oz] butter
1 onion chopped
1 garlic clove finely chopped
250g [8oz] smoked salmon finely chopped
3 tablespoons plain flour
900ml [1 ½ pints] chicken stock
1 tablespoon lemon juice
1 bay leaf
¼ teaspoon paprika
150ml [¼] pint single cream
125g [4oz] cooked peeled prawns
1 teaspoon Dill
- melt the butter in a pan add onion and garlic, cook over a moderate heat for 1 minute. Add salmon cook for 1 minute, stirring. Stir in flour, gradually add stock. Stirring constantly bring to the boil. Reduce heat and simmer for 5 mins.
- Add lemon juice, bay leaf and paprika. Season and simmer for 5-8 mins. Remove from heat and leave to cool, remove bay leaf.
- Blend the soup until smooth, stir in cream, prawns and chopped dill. Cool and cover closely. Chill in fridge for 3-4 hours or overnight
- Serve in chilled bowls with a pinch of dill.