Cold salmon chowder from Twelve Months of Monastery Soups: International Favorites (page 109) by Brother Victor Antoine D'Avial-Latourrette

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Notes about this recipe

  • Eat Your Books

    Chill 8-10 hrs.

  • fbcd on July 16, 2022

    Very tasty soup, with a true salmon flavour and color (helped by the red pepper). I poached frozen salmon fillets in the milk as it heated up, removing them as soon as they were barely done. However the pureed soup has a rather grainy texture that I find unappealing, so next time I will add the salmon flakes after the rest of the soup is pureed.

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