1 onion, finely chopped
1.1/2 teaspoons curry powder
15g butter
2 x 440g cans pea and ham soup
3 cups water
180g salmon in brine
2/3 cup thickened cream
Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.
Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.
