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“From Soup Galore by Elisabeth Luard.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Salt the salmon steaks and set them aside.
  2. Put half of the potatoes in the bottom of a heavy saucepan, cover with the sliced onion and top with the other half of potatoes. Cover the potatoes with boiling water and add one teaspoon of salt.
  3. Bring the pan to a boil, cover and cook for 30 minutes. Five minutes before the cooking time is done, lay the salmon steaks on top of the potatoes and add salt and pepper to taste.
  4. Return the soup to a boil and cover. The fish will cook thru in 5 minutes. Stir in the chives.
  5. To make the butter sauce, melt the butter in a pan and stir in the vinegar and hardboiled chopped eggs.
  6. Ladle the soup into bowls and serve with the butter sauce.

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