Curried Salmon Soup

Forging on with our soup suppers, I made a sort of Indian-ish/east coast soup whose main features are yellow curry paste and coconut. Being in a medium sized Canadian town, I had to cross my fingers and hope that the only Asian food store in the city would have yellow curry paste. Luckily for me, they did have curry paste and the friendly guy at the counter told me that coconut milk and yellow curry paste with chunks of baguette is a great way to have it. This soup is along those lines. It also looks nothing like the picture in the cookbook...I'm sure those food stylists used dye or something. Stlylists! Phaw!

Curried Salmon Soup

1/4 cup butter

2 onions, roughly chopped

3 tsp mild curry paste

2 cups water

2/3 cup white wine

1 1/4 cups heavy cream

1/2 cup creamed coconut or 1/2 cup coconut cream....I used coconut milk...you work with what you got

2 potatoes, cubed

1 lb salmon filet, skinned and cut into bitesize pieces

4 tbsp chopped fresh flat leaf parsley...use the rest of the bunch to make tabbouleh

salt and pepper to taste

1. Melt butter in a large pan, add the onions and cook for 3 to 4 minutes, until beginning to soften. Stir in the curry paste. Cook for 1 minute more.

2. Add the water, wine, cream and creamed coconut or coconut cream, with seasoning. Bring to the boil, stirring until the coconut has dissolved

3. Add the potatoes to the pan. Simmer, covered, for about 15 minutes or until they are tender. Note: I forgot the covered part of this recipe and ended up having to add water as it evaporated all which caused the potatoes to take twice as long to cook. Do not allow the potatoes to break down into the mixture.

4. Add the fish gently so as not to break it up. Simmer for 2 to 3 minutes until just cooked. Add the parsley and adjust the seasoning. Serve immediately.

We gave this one a 3.5 out of 5. And also featured in this entry is the appearance of our new bowls. Sexy, non?