Soupe De Saumon a La Creme From The Chaparral

-----FISH STOCK----- 1/2 Onion, diced

1 Celery stalks -- diced

1 c Wine, white

1 lb Fish bones

-of white-fleshed fish 1 qt Water

3 Peppercorns, black

1/2 Bay leaf

3 Parsley, sprigs

-----SOUP----- 1 qt Stock, fish

1/4 lb Salmon, diced

1/2 c Cream, whipped

Dill, fresh -- chopped

?????????? Directions <???????? TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth. FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill.

French Source: The Chaparral Food Group: Seafood Meals: lunch, dinner Courses: Soup Temperature: hot