Skip to Content
Makes
Serves: 4
Level
medium
Marinate Time
30
Prep Time
10
Total Time
40

Ingredients

2 tbsp
Compliments Butter
1
large onion, chopped
1/2 tsp
dried tarragon
freshly ground pepper
1/3 cup
Compliments Unbleached Flour
4 cups
Compliments Chicken Broth
1 pound
petite red potatoes, scrubbed and quartered
2 pkg
Smoked Salmon, skin removed
4 ounces each
1 cup
Lucerne® Fat Free Coffee Creamer
1 tbsp
lemon juice
1 cup
Compliments Frozen Small Peas (do not thaw)

Method

Step 1
In a 5- to 6-quart pan, combine butter, onion, tarragon, and pepper to taste over medium high heat.
Step 2
Stir often until onion has softened but is not browned, 5-6 minutes.
Step 3
Sprinkle flour over onion mixture and cook, stirring often, for 1 minute.
Step 4
Gradually add broth, stirring constantly, until well blended.
Step 5
Add potatoes and bring mixture to a boil.
Step 6
Reduce heat, cover pan, and simmer until potatoes are tender when pierced, about 20 minutes.
Step 7
Flake salmon into bite-sized pieces.
Step 8
Add to broth mixture along with half and half, and lemon juice.
Step 9
Cook, stirring often, until soup is heated through, about 5 minutes.
Step 10
Do not allow to boil once the half and half has been added.
Step 11
Add peas and cook until they are bright green, about 1 minute. Ladle into bowls and serve immediately.
Share This

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
390
Saturated Fat:
6 g
Carbs:
44 g
Sugar:
5 g
Protein:
21 g
Cholesterol:
50 mg
Fiber:
5 g
Sodium:
1330 mg