Smoked Salmon and Wild Rice Soup
- 3 tbsp (45 mL) butter
- 1/2 cup (125 mL) diced white onion
- 3 diced celery stalks
- 1/2 cup (125 mL) brandy (optional)
- 1/2 cup (125 mL) white wine
- 1 tbsp (15 mL) grated fresh ginger
- 3 tbsp (45 mL) flour
- 4 cups (1 L) 2% milk
- 2 cups (500 mL) 18% cream
- 3/4 cup (175 mL) chopped smoked salmon
- 1 cup (250 mL) cooked USA wild rice blend (variety of brown and wild rice)
- 2 tbsp (30 mL) fresh chopped parsley
- Salt and fresh ground black pepper to taste
- In a saucepan over medium high heat, melt butter and add onions; cook until caramelized and golden brown in colour, about 10 minutes.
- Add celery and sauté for 2 minutes, add brandy and wine; cooking until evaporated. Add ginger and sauté for 30 seconds.Add the flour and stir to coat.
- Pour in milk and cream, scraping any bits from the bottom of the pan. Stir in smoked salmon, rice and parsley.
- Bring the soup to a simmer over low heat; stirring often to make sure the bottom does not scorch. Simmer for half an hour to cook flour out. Serve with toasted baguette and dill oil.
Recipe courtesy of Chef Ryan Katchuk, Saskatchewan