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| Yield: |
| 12 |
| Ingredients: |
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3 slc
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Bacon chopped |
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2 med
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Onions chopped |
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0.8 kg
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Russet (baking) potatoes |
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2
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Celery ribs chopped |
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1 1/2 cup
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Chicken broth |
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1 1/2 cup
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Water |
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1 pkt
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Frozen baby lima beans - (10 oz) |
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1 pkt
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Frozen corn - (10 oz) |
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2 tsp
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Cornstarch |
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1 1/2 cup
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Half-and-half or milk |
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1 tsp
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Worcestershire sauce - (to 2 tspns) |
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0.5 kg
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Finnan haddie (smoked haddock) cut 1" pieces |
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(or 2 smoked trout, skinned, boned, and |
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flaked into 1" pieces, or fresh fillets of cod, haddock, halibut or snapper) |
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60 ml
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Minced fresh parsley leaves or fresh dill |
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| Method: |
In a heavy kettle ( at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. ( If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered). Reheat gently.
This recipe yields 12 cups.
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