Subject: Cold Salmon Chowder
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 28 2003 - 11:44:06 EDT
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FOOD FUNNY
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Thanks to Jean from a Dallas suburb for this one:
No diet will remove all the fat from your body because the brain is
entirely fat. Without a brain you might look good, but all you could
do is run for public office.
- Covert Bailey (fitness expert)
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TODAY'S RECIPE
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Depending on the type of milk you use, this can be a virtually
fat-free fish soup, and don't forget about those good Omega-3 fatty
acids in the salmon.
Cold Salmon Chowder
4-6 cups (1-1.5 L) low-fat or fat-free milk
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 red bell pepper, seeded and finely chopped
6-8 oz (170-225 g) cooked salmon, skin and bones
removed, flaked
1/2 cup (125 ml) heavy cream (optional)
1/4 cup (60 ml) dry sherry (optional)
Salt and freshly ground pepper to taste
Chopped fresh chives, dill, or parsley for garnish
Bring the milk, onion, celery, and bell pepper to a boil over high
heat. Reduce the heat and simmer for 10 minutes. Remove from the
heat and add the salmon, optional cream, optional sherry, salt, and
pepper. Puree in batches in an electric blender or food processor.
Refrigerate for at least 2 hours and adjust the seasoning before
serving cold, garnished with chopped fresh herbs. Serves 4 to 6.
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