====== Smoked Salmon & Bacon Soup ====== Credit: [[user:Celti]] This soup is based on an old Irish smoked-fish soup recipe, traditionally haddock or similar; except the very first time I tried making it I had only a large smoked salmon fillet, and not enough of that, so I stretched it with some good thick diced bacon. It worked out so well I've never actually tried the original, unmodified recipe. ===== Ingredients ===== * 2 cloves garlic, minced * 1 c. diced onions * 1/2 c. finely diced carrots * 1 c. finely diced peeled potato * 1 lb. diced bacon * 1 lb. smoked salmon * 1 bunch parsley * 1 sprig thyme * 1 bay leaf * 6 c. water or fish stock * Optionally, cream, sherry, and grated nutmeg to finish ===== Preparation ===== * Add the bacon to a heavy-bottomed pot or Dutch oven on medium-high heat and cook until enough fat has melted to coat the pot. * Add the garlic, onion, carrots, and potato and cook until the bacon is cooked and the onions are translucent. * Break the fish up into largish chunks and add it to the pot — it will flake and separate further as it cooks. * Add the water, bay leaf, parsley, and thyme, optionally using an herb bag to aid in removal later. * Simmer until the potato and carrots are cooked, stirring occasionally. * Discard the parsley, thyme, and bay and stir the soup well. If you wish, add a splash of sherry. * Serve, optionally topped with cream and a sprinkle of grated nutmeg — but it is still a very good and rich soup without. ===== Variations ===== I've made this with a higher ratio of vegetables to meat and it's worked out fine, though obviously not quite as rich. I like it quite well with or without the cream. The nutmeg seems to be an acquired taste — I like it quite well, but it's perfectly fine to leave it out.