Cream Of Salmon Soup

1. Heat water, potatoes, onions, salt, pepper and bay leaf to boiling in Dutch oven; reduce heat.

2. Cover and simmer until potatoes are almost tender, about 10 minutes

3. Stir in salmon. Cover and simmer until fish flakes easily with fork, about 5 minutes longer.

4. Remove bay leaf.

5. Stir 1/2 cup of the soup liquid into whipping cream. Gently stir cream mixture into the soup; heat through. Sprinkle with dill weed.

6. Note: Maybe using 15 oz canned salmon, deboned and skinned, could be a substitute if fresh salmon is unavailable to you or cost prohibitive.

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Nutrient	Quantity
Total fats	41.864 g
Protein	184.6041 g
Carbohydrates	24.4677 g
Energy	1246.7784 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.483 g
Water	1931.8589 g
Aspartic acid	0.4063 g
Calcium, Ca	1300.6163 mg
Lutein + zeaxanthin	11.4105 g
Fiber, total dietary	3.8855 g
Carotene, beta	75.9825 g
Niacin	10.2856 mg
Vitamin A, RAE	606.9558 g
Arginine	0.3254 g
Riboflavin	1.5704 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	1.1205 g
Sodium, Na	685.2097 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3484 g
Total lipid (fat)	41.864 g
Manganese, Mn	0.3583 mg
Fructose	2.8393 g
Proline	0.2865 g
Fatty acids, total saturated 16:0	11.5019 g
Fatty acids, total saturated 8:0	0.3714 g
Sucrose	2.1781 g
Choline, total	622.9797 mg
Sugars, total	12.8837 g
Serine	0.1902 g
Fatty acids, total saturated 10:0	0.755 g
Fatty acids, total saturated 18:0	4.372 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	1.3873 mg
Selenium, Se	154.0485 g
Ash	12.8914 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	9.8838 g
Pantothenic acid	0.5894 mg
Phenylalanine	0.1836 g
Copper, Cu	2.4349 mg
Betaine	0.2712 mg
Thiamin	1.2186 mg
Retinol	600.8006 g
Methionine	0.0698 g
Iron, Fe	13.2472 mg
Carbohydrate, by difference	24.4677 g
Phosphorus, P	1769.9122 mg
Folate, total	182.698 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 4:0	1.2996 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	0.115 g
Alanine	0.1397 g
Cholesterol	586.5344 mg
Valine	0.2233 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.0734 g
Glycine	0.1127 g
Carotene, alpha	0.069 g
Glucose (dextrose)	4.3354 g
Fatty acids, total saturated 14:0	3.9751 g
Zinc, Zn	9.7475 mg
Isoleucine	0.1901 g
Fatty acids, total saturated 12:0	0.4397 g
Fatty acids, total polyunsaturated	2.6452 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.3164 g
Tocotrienol, alpha	0.0929 mg
Vitamin A, IU	2129.8139 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	182.698 g
Tryptophan	0.0683 g
Vitamin C, total ascorbic acid	17 mg
Phytosterols	33.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.3625 g
Tyrosine	0.1596 g
Vitamin B-12	9.3067 g
Vitamin K (phylloquinone)	5.968 g
Fatty acids, total saturated	24.4563 g
Histidine	0.1025 g
Fatty acids, total monounsaturated	11.7423 g
Threonine	0.1652 g
Folate, food	182.698 g
Vitamin D (D2 + D3)	0.72 g
Cryptoxanthin, beta	0.1438 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	5.6393 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	231.6769 mg
Lysine	0.2936 g
Potassium, K	2530.5798 mg
Cystine	0.0336 g
Fluoride, F	6.2166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Whipping cream	1 cup	350.4	3.552	37.092
Onion	2	88	20.548	0.22
Potato	3	0	0	0
Bay leaf	1	0	0	0
Water	4 cups	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
dill weed	0	0	0	0
salmon fillet	2 lbs	806.9352	0	4.5333