Adapted from a recipe by Eileen Goltz
1 tablespoon butter or margarine
1 small sweet onion, finely chopped
2 celery stalks, finely chopped
4 cups vegetable broth
1 cup water
1 bay leaf
1 pound salmon filet cut into bite sized pieces
1 pound red skin potatoes, cubed, skin on
1 14 oz. can cream style corn
1 ½ cup half and half or non dairy substitute
6 oz.-smoked salmon, cut into pieces
1 tablespoon chopped green onions
1 tablespoon chopped fresh dill
Salt and pepper to taste
In a large saucepan melt butter and sauté the onion and celery (5 to 7 minutes). Add the broth, water and bay leaf and simmer for 10 minutes.
Cut the smoked salmon bite size pieces and set aside.
Add the potatoes and corn to the broth and simmer for 8 to 10 minutes.
Add the salmon pieces and cook over a simmer for about 10 more minutes.
Add the half and half, taste and season with salt and pepper. Add the smoked salmon, green onions and dill. Mix to combine and cook for 5 to 10 more minutes. Remove bay leaf and serve.
Serves 6 to 8.
Recipe: kosher, soup, parve