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recipes -> chilled salmon soup
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Chilled
Salmon Soup
1 x 61/8-ounce can pink salmon
2 x 15-ounce cans vichyssoise soup
2/3 cups sour cream
1 bunch chives, snipped
Puree the salmon and one can of the
vichyssoise in a blender or food processor. Pour
the puree into a bowl, then stir in the remaining
can of vichyssoise. Refrigerate for at least 1 hour.
Ladle the soup into bowls, swirl a little Sour cream
into each bowl and serve with the snipped chives
sprinkled over the top.
SERVES 4
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