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Smoked Salmon Cream Soup

ingredients

serves 4
225 g (8 oz) whitefish, cut into 2.5 cm (1 inch) chunks
140 ml (1/4 pint) white wine
45 g (1 1/2 oz) butter or margarine
30 g (1 oz) flour
850 ml (1 1/2 pints) milk
Pepper
225 g (8 oz) smoked salmon, cut into 2.5cm (1 inch) pieces
140 ml (4 pint) single cream
Salt
Sour cream Chopped chives

method

1. Cook the whitefish and wine for 2 minutes on HIGH.

2. Melt the butter for 30 seconds on HIGH. Stir in the flour, milk, whitefish and its cooking liquid.

3. Cook for 5-6 minutes on HIGH, stirring frequently, until thickened.

4. Add the pepper, smoked salmon and cream. Blend in a food processor until smooth.

5. Reheat for 1 minute on HIGH loosely covered and add salt to taste. Garnish each serving with a spoonful of sour cream and a sprinkling of chopped chives.

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