Salmon Soup


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A tasty way to use up leftover salmon.


1 salmon frame (head, tail, bones)
4 to 6 quarts cold water
3 onions, peeled and sliced
2 carrots, peeled and sliced
4 peppercorns
1 bay leaf
4 potatoes, peeled and chopped
1 leek, white part only, chopped
Fresh dill


Combine salmon frame, water, onions, carrots, peppercorns, and bay leaf in soup kettle. (If necessary, cut frame into several pieces to it will fit.) Bring to a boil, reduce heat, and simmer, partially covered, 20 minutes. Strain stock through cheesecloth and pour into clean soup kettle. Discard any remaining fish skin and pick bits of meat from bones. Add to stock. Add potatoes, cover, and simmer 15 minutes. Add leek and cook 5 minutes longer. Garnish with fresh dill.

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Serves 6-8

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