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Categories:
red potatoes onion celery stalk carrot canola oil flour tomatoes milk black pepper dill weed salmon cheese parsley
Viewed: 37 - Published at: 8 years agoIngredients
- 1 lb. red potatoes, cubed and cooked
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, thinly sliced
- 1 Tbsp. canola oil
- 2 Tbsp. unbleached flour
- 1 can (14 1/2 oz.) stewed tomatoes
- 3 c. skim milk
- 1/4 tsp. black pepper
- 1/4 tsp. dill weed
- 1 can (6 1/2 oz.) salmon
- 1/4 c. shredded low-fat Monterey Jack cheese
- 1 Tbsp. snipped fresh parsley
Method
- In a medium bowl, mash 1 cup of the potatoes until smooth.
- In a 4 quart pot, saute the onion, celery and carrot in the oil until tender.
- Blend in the flour.
- Add the tomatoes and using a spoon, break them up.
- Stir in the milk, pepper, dill, cubed potatoes and mashed potatoes.
- Simmer over medium heat until thickened, stirring occasionally.
- Gently stir in the salmon.
- In a cup, mix the Monterey Jack and parsley.
- Ladle the soup into 4 bowls.
- Sprinkle each bowl of soup with 3/4 of the cheese mixture before serving.
