Pesto Salmon Soup

• 1 lb. salmon, poached in water
• 4 c. fish stock with lemon
• 1/2 stick butter
• 1/2 stick oleo
• 1 c. green onions
• 1 c. celery and tops
• 1 c. fresh basil
• 1/4 c. parsley
• 3 cloves garlic
• 3 Tbsp. Parmesan cheese
• 2 Tbsp. sugar
• 1/4 c. flour
• 1 pt. whipping cream
• pinch of ginger

1. Saute onions, celery, basil, parsley and garlic in butter and oleo.
2. Add Parmesan cheese, sugar, ginger and flour.
3. Cook until it thickens.
4. Puree all of this in a processor.
5. Return to pan.
6. Add fish stock and cool until it thickens.
7. Add whipping cream and salmon.
8. If mixture is too thick, add enough milk to thin to desired consistency.
9. Heat through gently.
10. Serves 4 to 6.

salmon, fish, butter, oleo, green onions, celery, fresh basil, parsley, garlic, parmesan cheese, sugar, flour, whipping cream, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167679 (may not work)