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The document provides recipes for cream of harvest soup and salmon chowder. The soup is made by roasting parsnips, turnips, carrots and other vegetables, then blending them with broth and creme fraiche. The chowder recipe involves boiling potatoes, carrots and other vegetables, making a white sauce, and mixing everything together with cooked salmon.

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sherwoodmerrywalkers
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39 views

Page 6

The document provides recipes for cream of harvest soup and salmon chowder. The soup is made by roasting parsnips, turnips, carrots and other vegetables, then blending them with broth and creme fraiche. The chowder recipe involves boiling potatoes, carrots and other vegetables, making a white sauce, and mixing everything together with cooked salmon.

Uploaded by

sherwoodmerrywalkers
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Cream of Harvest Soup 3 parsnips 4 cups broth 3 tablespoons Crme Fraiche or sour cream 1 turnip 4 tablespoons olive oil

3 carrots 1 tablespoon Kosher salt Coarsley chop onion, apple, turnip-, carrots and parsnips. Place on baking sheet and drizzle with olive oil and sprinkle with Ksher salt. Bake at 425 degrees for 30 minutes. In a large pot combine all the roasted vegetables, butter,, thyme and broth. Bring to a boil. Simmer for 30 minutes. Remove from heat and add 3 tablespoons of crme fraiche or sour cream. Using a wand mixer, blend or food processor, puree soup until smooth and creamy. Salt to taste and serve. May garnish with additional Crme Fraiche or sour cream. 2 tablespoons butter 1 onion 1 apple Salmon Chowder (STEP ONE) 2 cups of diced potatoes 1 cup of diced onions 2 cups of diced celery 3 cups of water 2 cups diced carrots Salt and pepper to taste Boil potatoes, carrots, onions and celery in water for about 25 minutes. DO NOT DRAIN. DO NOT OVERCOOK. Meanwhile, make a white sauce b melting butter, add flour, and of Oriental flavor, add milk stirring constantly about 1 minute. Bring mixture to a slow boil for about 1 minute. White Sauce (STEP TWO) cups of butter cups flour 2 packets of oriental flavor (Top Ramen) 3 cups milk mixed with 3 cups of water (bring to a 2 cups of cooked salmon boil) cups flour Mix white sauce and the remaining Oriental flavor and cooked vegetables together. Bring all to a slow boil. Stir soup often to prevent sticking. Mix in salmon, let stand 10 minutes and serve

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