Prep 20 mins
Cook 40 mins
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.
- 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.
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!
This was one of the best soups I've ever made, and we eat a lot of soup. I used 4 cups of beef broth for the liquid and 14.5 ounces of diced tomatoes with green chilis and 14.5 ounces of plain diced tomatoes. Gave it plenty of spice,but not overly hot. This eill become a staple in my recipe box I'm sure. Thanks for a great recipe.
YUUMMMYYY... I added a little garlic and some dill as well - although you ned to be carefull with the dill v's the almond essence... i also tried it with some sour creme and have put it in the whizza... turned into a bisque like soup... high protien, little fat... 8-)