Mr. Farmer and sons worked with, sorted and drove lot calves this morning. This morning….with the temperatures hovering around zero and a north breeze. Wasn’t fun. Cattle did their best not to cooperate and the men came in quite cold and warn out for lunch.
We love eating soup in winter. And today is no exception. Mr. Farmer could smell the simmering salmon as he walked through the kitchen door….put a smile on his face.
We liked yet another version of this age-old timelessly great stew. Hope you like it, too.
Salmon, Pea and Potato Soup
Author: Denise
Recipe type: soup
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
A delicious and easy soup that makes a nice pot and tastes just as good the second time around.
Ingredients
- 1 T olive oil
- ½ C onion, chopped
- 2 potatoes, peeled and chunked
- 6 C water
- 6 T instant chicken bouillon
- 1 can cooked salmon,boned and dark skin out
- 1 C frozen peas
- 4 T butter
- 3 T flour
- 1 C milk
- salt and pepper to taste
- 1 oz Velveeta, cut into chunks
- 4 sliced bacon, cooked and chopped
- 3 slices English Muffin bread, toasted
- 1 C shredded cheddar cheese
Instructions
- In a large dutch oven, saute onion in oil. Add water and bouillon and bring to boil. Add salmon and peas. Simmer
- In saucepan make a white sauce: melt the butter, add flour and salt and pepper to taste; add milk all at once. Cook til bubbly, then take off heat. Add this to the soup mixture.
- Add Velveeta and simmer.
- Garnish with cubes of English muffin toast, pieces of bacon and shredded cheddar.
Simmering Salmon soup Yum!
