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====== Smoked Salmon & Bacon Soup ======
<block small rightalign>Credit: [[user:Celti]]</block>
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.