How To make Soupe De Saumon a La Creme From The Chaparral

FISH STOCK:

1/2 Onion, diced
1 Celery stalks -- diced
1 c Wine, white
1 lb Fish bones
-of white-fleshed fish 1 qt Water
3 Peppercorns, black
1/2 Bay leaf
3 Parsley, sprigs

SOUP:

1 qt Stock, fish
1/4 lb Salmon, diced
1/2 c Cream, whipped
Dill, fresh -- chopped
?????????? Directions <???????? TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth. FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill.
French Source: The Chaparral Food Group: Seafood Meals: lunch, dinner Courses: Soup Temperature: hot