Salmon Soup

• 2 to 3 heads salmon
• chunk fresh salmon meat
• 2 large sliced onions
• peppercorns
• 2 bay leaves
• salt to taste
• 12 oz. half and half
• 2 cubed potatoes
• cubed carrots
• green peas
• chopped dill

1. Place first 6 ingredients in large kettle.
2. Add water to cover.
3. Bring to boil.
4. Skim foam.
5. Reduce to simmer and cook approximately 1/2 hour until fish is very tender.
6. Strain through colander, saving fish stock.
7. Cook fresh vegetables in water until just tender.
8. Drain.
9. Return fish stock to kettle.
10. Add half and half and heat to boiling.
11. Add vegetables and chunked salmon that was cooked in stock.
12. (Discard heads, skin and bones.) Season to taste.
13. Serve with pat of butter and chopped fresh dill.

salmon, salmon meat, onions, peppercorns, bay leaves, salt, potatoes, carrots, green peas, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742461 (may not work)