Alaska Canned Salmon - (128 oz.) 2 cans*
Fresh leeks, cleaned and thinly sliced
-
(4 lb.) 4 qt.
Onion, chopped medium - (10 oz.) 2
cups
Garlic, minced - 2 Tbsp.
Olive oil - (8 oz.) 1 cup
Fish or chicken stock - 2 gal.
Dried oregano, crushed - 4 tsp.
Dried thyme - 2 tsp.
Canned golden hominy, drained - 1 1/2
qt.
Dry white wine - (50 oz.) 1 1/2 liters
Prepared fresh tomato salsa - 1 1/2
qt.
Tortilla chips, as garnish - As needed |
Drain and flake salmon, cover and set aside.
In large stockpot, cook leeks, onions
and
garlic in olive oil over medium-high
heat
until leeks are tender.
Add stock, oregano, thyme and hominy
and
bring to simmer. Stir in wine. Keep
warm.
For each portion, ladle 1 cup soup
into shallow
bowl; add 2 ounces canned salmon and
2 tablespoons
fresh tomato salsa to middle of bowl.
Serve
with corn tortilla chips.
|
