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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Long oval pan with rack — poach whole salmon, trout
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Long oval pan with rack — poach whole salmon, trout
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut the salmon into 3/4" pieces, set aside. in a large saucepan melt butter. add mushrooms and leeks, cook until tender 5-10 minutes. stir in chicken stock, dill, pepper to taste, bring to a boil. combine half& half with cornstarch, stir into mushroom mixture. lower heat to medium, cook until thickened and bubbly. add salmon, cook 4-5 minutes until salmon flakes easily. add dry sherry. garnish with extra dill, if desired.