6 slices bacon, chopped
1 large yellow onion, finely chopped
4 stalks celery, finely chopped
5 green onions, finely chopped
1/3 cup chopped fresh parsley or cilantro
1/2 cup water
6 cups fish stock
salt and pepper to taste
1 tbsp dried dill weed
8 red potatoes, cubed
1/3 cup butter
1/2 cup all-purpose flour
3 cups milk
3/4 cup white wine
1/4 cup lemon juice
1 lb flaked or chopped smoked salmon
1 1/2 cups frozen corn kernels
- Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, about 10 mins. Then add the onions, carrots and celery. Cook and stir until veggies are tender, about 15 mins.
- Stir in green onions, then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and bring to a boil. Add the potatoes and simmer for another 20 mins or until tender.
- Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Cotinue to cook and stir until the mixture is light brown, about 3 minutes. Pour in a little bit of the milk to thin the roux. Stir the roux into the pot with the veggies. Pour the rest of the milk into the pot and heat through, stirring constantly.
- When the soup had thickened slightly, stir in the white wine. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve. Sprinkle chopped parsley or cilantro on top.