Many thanks to Johanna O’Keefe, wife of Dr. Dan O’Keefe, Sea Grant Agent for SW Michigan, for sharing this recipe.
With autumn now here—this recipe will be perfect to warm body and soul—and create visions of 2013 fishing on the big lake.
1/4 cup butter (1/2 stick) 1 cups thinly sliced leeks
1/2 chopped yellow onion 1 cup thinly sliced mushrooms
1 Tbsp minced garlic 3 Tbsp all-purpose flour
1 quart (32 oz) clam juice 3/4 pounds salmon fillet, chopped 1/2 inch cubes
2 cups canned or stewed tomatoes 2 Tbsp chopped fresh parsley
1/4 cup chopped fresh cilantro 2 Tbsp chopped fresh dill
1 cup cream 1 cup milk
Pinch black pepper Pinch crushed red pepper
1/2 teaspoon Old Bay seasoning (optional) Salt to taste
2 to 4 ounces smoked salmon (depending on how strong a smoked flavor you want, and how strongly smoked the salmon is), chopped
1 Melt butter in a medium stockpot over medium heat. Add onion, leeks, mushrooms, garlic and cook until onions are translucent and mushrooms have given up their moisture (7 to 10 minutes).
2 Add the clam juice, smoked salmon, tomatoes (break up tomatoes while putting them in the soup), parsley, cilantro, dill, black pepper, red pepper flakes, and Old Bay seasoning; cook until heated through.
3 Put flour into a separate bowl. Slowly add the milk, beating with a wire whisk until smooth. Mix in the cream. Stir cream flour mixture into the soup. Stir in fresh salmon and simmer for 5 more minutes. If you want, use an immersion blender to purée the soup, or pour some or all of the soup into a standing blender and purée.
Salt to taste.   
Garnish with fresh dill.  
Serves 5-6
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