The New Zealand Railways Magazine, Volume 13, Issue 4 (July 1, 1938.)
Cream of Salmon Soup
Cream of Salmon Soup.
I onion, I1/2ozs. flour, 2 pints milk, whipped cream, I1/2ozs. butter, £1/2 small tin salmon, salt, pepper, nutmeg. Peel and slice the onion and put into a pan with the milk. Heat this very slowly, then let it stand on the side of the fire, until the milk is well flavoured; then strain it. Drain the salmon, remove the skin and bones, and rub through a sieve. Melt the butter in a pan, add the flour and when they are well blended stir in the milk gradually, and bring the sauce to the boil. Let it boil gently for a few minutes, then stir a small quantity of it at a time into the sieved salmon. Return the salmon and sauce to the pan, season with salt, pepper and a grating of nutmeg and re-heat it. Serve individually with a teaspoonful of whipped cream on the top of the soup.