Monday, March 18, 2013

Kris' Super Salmon Soup

There was not much soup leftover.
Which is always a good sign!
The Sunday Soup contest at Big Al's Brewery Tasting Room has a different mandatory factor each week; yesterday was fish soup, which neither of us had done much with in soup before. We talked it over and Kris came up with this, which was popular enough to get the most votes. Can you tell that, although she thought this one over carefully, she also kind of made it up as she went along?
  • Cube and steam some parsnips and a celery root, then mash them good
  • Brown some bacon in a cast iron skillet and fish the meaty part out
  • In the hot bacon grease, carmelize half a large sweet onion
  • Chop the bacon when it's cool
  • Put everything except the grease in a sauce pan with 4 cups of water and half a large can of pumpkin
  • Salt & pepper to taste
  • Take about 2 pounds of salmon (perhaps half of a side of a pink); put 4 springs of dill on it and one minced shallot
  • Steam the salmon 6-8minutes, then peel it, debone it, and loosely chunk it into the sauce pan
  • Bring it up to a low simmer. Get it hot, but not so hot that it scorches. 
  • Add half a can of coconut milk, bring up the heat and enjoy!

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