Ingredients
- 1 small sweet red pepper
- 1 salmon fillet (8 oz)
- 1/2 cup finely chopped carrot
- 1 Tbsp. chopped shallot
- 1 Tbsp. canola oil
- 2 garlic cloves, minced
- 3 Tbsp. flour
- 1 can (14 1/2 oz) chicken broth
- 2 cups 2% milk
- 1 tea. seafood seasoning
Preparation
Step 1
Broil red pepper 4" from the heat until skin blisters, about 5 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate pepper until all sides are blistered and blackened.
Immediately place pepper in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. remove stems and seeds. Set pepper aside.
broil salmon 4" from the heat for 7-10 minutes on each side or until fish flakes easily with a fork. Break salmon into small pieces; set aside.
In a large saucepan, saute the carrot and shallot in oil until tender. Add the garlic, saute 1 minute longer. Stir in the flour until blended. Gradually add the chicken broth. Bring to a boil; cook and stir for1-2 minutes or until thickened. Cool slightly.
Transfer to a blender; add roasted pepper. Cover and puree until smooth.
Return to the pan. Stir in the milk, seafood seasoning, and salmon. Heat soup through.
Yield: 4 servings