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recipes:soup:smoked_salmon_bacon_soup

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recipes:soup:smoked_salmon_bacon_soup [2019/10/26 22:08]
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-====== Smoked Salmon & Bacon Soup ====== 
-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.