recipes:soup:smoked_salmon_bacon_soup
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| recipes:soup:smoked_salmon_bacon_soup [2014/06/09 18:06] – Celti | recipes:soup:smoked_salmon_bacon_soup [2014/09/30 23:41] – external edit 127.0.0.1 | ||
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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. | ||