for 2-3 servings:
4 cups water
2 large stalks of celery sliced into chunks
1/2 onion thinly sliced
1/2 tsp salt and/or vegetable bullion cube
bay leaf
2 thick slices of center cut salmon
3 medium potatoes cubed
1/4 cup plain yogurt (Greek type)
2 T flour
salt, 3 peppercorns
chopped parsley
1. Boil together water and vegetables up to bay leaf for 10 minutes. Add peppercorns.
2. Cube salmon slices removing as many bones as possible.
3 Add salmon to the boiling broth.
4. Add the cubed potatoes and simmer for 10-12 minutes or until the potatoes are
tender and fish is cooked.
5. In the meantime stir the flour into the yogurt until smooth. Add a little bit of the broth and mix well. Pour this mixture gradually into the simmering soup until it
thickens and cooks for a couple of minutes. Remove from heat.
6. Sprinkle chopped parsley over the soup and serve hot.