Salmon Soup Recipe by Ruth Paget
Serves 6 to 8
Ingredients:
-2 quarts milk
-1 teaspoon salt
-1 teaspoon freshly ground pepper
-1 tablespoon butter
-1 teaspoon cayenne pepper
-1 (14.75-ounce) can chipped salmon
-oyster crackers (optional)
Steps:
1-Place milk, salt, pepper, butter, cayenne pepper, and chipped salmon in a pot.
2-Bring soup to a boil and stir for 15 minutes over high heat.
3-Serve with oyster crackers or crushed saltine crackers.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
