If you follow me on twitter, you know that last Friday I did a bit of textual bemoaning that my Lenten meals are not always received with excitement. However, I was surprised and heartened at the sound of the spoon hitting the empty dish of this soup I made in less than 30 minutes, so thought I would share it with you all in case you want to use it in some form this coming Friday.
Saute’ a few TBSP onions and celery (chopped) in a bit of butter in a medium saucepan. Add 3 cups milk.
Mix 1/2 cup milk with 1 TBSP cornstarch or 2 TBSP flour (TIP: I put them in a washed out jar, screw on the lid and shake for a minute).
Stir into saucepan. Heat to a slow boil, stirring constantly. continue to cook over med-low heat, stirring to thicken.
Meanwhile, boil about 1 cup of noodles (I had bow tie on hand). Drain.
Five minutes before serving, stir in leftover salmon (or a package of it would probably be equivalent), about 1/2 cup of frozen peas, and about 4 oz of neufchatel cheese. Stir until heated through. Add noodles and serve with freshly grated parmesan. We also had fresh spinach salad with this.