Recipe by ccferne
George Leonard Herter, author of the legendary 'Bull Cookbook,' attributes this recipe to King Oscar II of Norway and Sweden (1829-1907) and states that it was brought to Minnesota by Scandinavian immigrants. He also claims that it is "far better in taste than Bouillabaisse Marseillaise." I will not comment on George's culinary judgments or his historical work. I have corrected a couple of obvious errors in his recipe, but I would not dream of leaving out the surprise ingredient that is supposed to be added at serving time. Whether King Oscar thought of it or not, it's a nice touch.
Top Review by AlaskaStephanie
I was totally unsure about the almond extract, but added it as I was following the recipe to the letter. Different, but good! The next time I make this, I may reduce the almond extract to a quarter teaspoon. It's nice to have a non-chowder recipe for canned salmon in a soup!
- 1 (1 lb) can pink salmon
- 1 (30 ounce) can crushed tomatoes
- 1 cup onion, chopped
- 2 cups celery, chopped (with lots of leaves)
- 4 -6 cups water or 4 -6 cups vegetable broth
- 4 whole bay leaves
- 1 teaspoon salt (more to taste)
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon almond extract
Directions See How It's Made
- Flake salmon and break up any noticeable pieces of skin and bone. Do not drain.
- Combine salmon, tomatoes, onion, celery, water, bay leaves, salt, and pepper in a large soup pot. Add more water if you like a thinner soup. Bring to a boil, then cover and simmer 30 minutes or until celery is tender. Remove and discard bay leaves.
- Remove pot from heat, wait ten minutes, and then add the almond extract.
- Serve in heated bowls.