This soup drives my man wild and when I say wild. I mean he moans like a bear in a honey pot. He hugs the bowl like a babe at the breast. You catch the drift. On the sticky scale, it’s a ten. You WILL be stuck with whomever you serve this soup to. So ladle out wisely, my friend.
Splash of Olive Oil
1 Small Onion, chopped fine
3 Tbsps. Flour
4 cups Milk
1 (1 lb.) Can of Salmon (Quality Counts)
1 cup Half n’ Half Cream
1 Tbsp. Worcestershire Sauce
Dash of Hot Sauce
3 Tbsps. Sherry or Vermouth
In a saucepan, heat oil and sauté onions until translucent. Turn heat to low, add flour, and cook for a few minutes. Add milk gradually, stirring as you do. Cook until it thickens. Turn heat off.
Open the can of salmon, discard the bones and skin, but keep the liquid.
In a blender, whirl the salmon, the salmon liquid, and the cream for a minute or two until smooth. Add to the pot. Turn heat to low, adding Worcestershire,
hot sauce, and sherry. Warm through and plate. Do not let it boil or the milk will separate. Serves 4.
Jazzed Up Option: Add a pinch of mild yellow curry.