Ingredients
- 3 shallots
- 1 onion
- 300 ml skimmed milk
- 450 ml vegetable stock
- 260 gr pink alaska salmon (canned)
- 150 ml dry wine (white)
- 60 ml greek yogurt
- 50 gr curd cheese
- 24 gr butter
- 14 gr flour (plain)
Seasoning Drain can of salmon. Put the juice into a bowl with onion, stock and wine. Cook on HIGH POWER for 10 minutes. Stand for 15 minutes. Melt butter on HIGH POWER for 30 seconds. Stir in flour and cook for 30 seconds on HIGH POWER. Add milk 150ml / quarter pint at a time. Whisk well and cook on HIGH POWER for 1 minute between each addition. Add stock to milk mixture with salmon, cheese and yogurt. Season. Transfer to a blender. Puree until smooth. Re-heat for 7 minutes on MEDIUM POWER and serve. Serves 4-6. Approx. 280 kcals per serving
