Ingredient and Portion
Salmon Chaudree Recipe
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chaudrée is a traditional,rich n creamy soup based consisted chunks of seafood n vegetables...
Ive made some adaption although maintaining the flavour of the soup...yes..chunks,of vegetables but its pieces of salmon
Ive made some adaption although maintaining the flavour of the soup...yes..chunks,of vegetables but its pieces of salmon
2 pieces of salmom block
3 stalk of celery (cut into thin slices)
2 stick of Japanese bean curd (diced thinly)
1 biji onions (peeled and diced)
1 carrot (cut into cubes)
2 medium size tomatoes (cut into cubes)
200 ml cooking cream
100ml fresh milk
1 teaspoon of flour
400 ml of water
3 stalk of celery (cut into thin slices)
2 stick of Japanese bean curd (diced thinly)
1 biji onions (peeled and diced)
1 carrot (cut into cubes)
2 medium size tomatoes (cut into cubes)
200 ml cooking cream
100ml fresh milk
1 teaspoon of flour
400 ml of water
Seasoning
1 dash of salt
1 tbsp black pepper powder
1 tbsp of mixed herbs
1 tbsp of rosemary
1 tbsp black pepper powder
1 tbsp of mixed herbs
1 tbsp of rosemary
Method
Pour the water in a soup pot.Bring it to boil.Add in all the ingredient except salmon block,fresh milk,cooking cream,japanese bean curd and flour.
When the water is boiling add in salmon block,japanese beam curd,fresh milk and cooking cream
Let it simmer for 5 minutes finally stir in flour to thicken the soup.Mix well and off the fire.
When the water is boiling add in salmon block,japanese beam curd,fresh milk and cooking cream
Let it simmer for 5 minutes finally stir in flour to thicken the soup.Mix well and off the fire.
Tips
Its good to eat with toasted bread
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