Ingredients:

--------- FISH STOCK ---------
1/2 c Whipping cream
1/4 lb Salmon, diced
1 qt Fish stock
--------- SOUP ---------
3 Sprigs parsley
1/2 Bay leaf
3 Black peppercorns
1 qt Water
Fish
1 lb Bones of white-fleshed
1 c White wine
1 Stalk celery, diced
1/2 Onion, diced
Fresh chopped dill

Method:

TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes.
Strain through cheesecloth.
FOR SOUP: Bring 1 qt.
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.