Recipe from Enlightened Soups, by Camilla V. Saulsbury
3 ½ cups 1% low-fat milk
1 12-ounce can fat-free evaporated milk
1 tablespoon unsalted butter
1 ¼ cups chopped onion
2 tablespoons all-purpose flour
1 pound red-skin potatoes, peeled and diced into ¼-inch pieces
1 pound skinless salmon filet, cut into 1-inch chunks
4 ounces smoked salmon, finely chopped
¼ cup chopped fresh dill
2 tablespoons fresh lemon juice
Place the low-fat milk and evaporated milk in a medium saucepan set over medium heat. Heat until hot but not boiling.
Meanwhile, melt the butter in a large saucepan set over medium heat. Add the onion. Season with salt and pepper. Cook and stir 5 minutes. Mix in the flour. Cook and stir 2 minutes.
Increase heat to medium-high. Add the potatoes and hot milk. Bring to a boil, whisking constantly to prevent scorching on the bottom of pan. Reduce heat to medium low. Cook 10 to 12 minutes, until the potatoes are almost tender.
Add the salmon and cook 5 to 6 minutes, until slightly firm. Add the smoked salmon, dill, and lemon juice. Simmer 2 minutes to heat through and blend flavors. Season with salt and pepper to taste. Makes 6 servings.
Nutrition Per Serving:
Calories 311; fat 7.7g; protein 21.6g; cholesterol 47mg; sodium 386mg; carbohydrate 39.1g