Cream of salmon soup. That’s what was prescribed to start my grandmother’s day-dreamed menu for a summer dinner party in 1937.
The party itself never came to be, but there’s something that makes me think the soup may have made an appearance in on her table. Her original recipe has all the hallmarks of her thriftiness; calling for a scant half tin of salmon submerged in 2 pints of milk.
The rest of the soup involves a roux, whipping cream, onion and nutmeg.
If I’m honest with everyone, hers was not the soup that graced my table when I re imagined her menu last week.
While the concept of a pale pink hued soup …
