Creamy Salmon Soup

Ingredients

• 6 ounces Canned Salmon (About 1/2 of a standard can)
• 2 cups Milk (Scalded)
• 2 tablespoons Butter
• 4 tablespoons All-Purpose Flour
• 1.5 teaspoons Salt
• 0.125 teaspoon Black Pepper (Pinch)

Instructions

1. 1Drain the oil or water from the canned salmon. Remove any skin and bones. Place the salmon in a bowl.
2. 2Using a fork, mash the salmon until it is finely broken down. Alternatively, use a food processor for a smoother texture.
3. 3In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until a smooth paste (roux) forms. Be careful not to burn the roux.
4. 4Gradually whisk in the scalded milk into the roux, ensuring there are no lumps. Continue whisking until the mixture thickens slightly. Add the pureed salmon to the saucepan and stir to combine.
5. 5Season the soup with salt and pepper. Reduce the heat to low and simmer gently for 5-10 minutes, stirring occasionally, to allow the flavors to meld. Do not boil.
6. 6Serve the creamy salmon soup hot. Garnish with fresh dill or parsley, if desired.