Cold Salmon Chowder

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             FOOD FUNNY
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John Barrymore was a man after my own heart. Thanks to Rosemary Zwick
for sending this in:

I would like to find a stew that will give me heartburn immediately,
instead of at three o'clock in the morning.

- John Barrymore, 1882-1942

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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.
Received on Fri Jul 25 23:09:37 2008