The Book Club Babes met last night, and once again, the soup was a big hit.
Salmon Potato Chowder:
Melt 2 T. unsalted butter in a large stockpot. Add 1 large spanish onion (chopped), 2 celery stalks (chopped) and 1 fresh fennel bulb (also chopped). Sweat until tender (about 4 mnutes).
Add 2 t. dried thyme, 1 t. whole fennel seeds, 2 bay leaves, and 2 t. kosher salt and stir to coat vegetables.
Add 6 red bliss potatoes (cubed), 4 cups vegetable stock, 1 cup tomato juice and bring to a boil. Reduce heat, partially cover and simmer for 20 minutes.
Add 2 lbs salmon fillets (skinned and cubed) and simmer 2 minutes.
Remove from heat and add 1 1/2 cups heavy cream and 2 T. fresh tarragon (chopped). Top with fresh parsley.
The Italian for today is era semplice e delizioso, which means: it was simple and delicious.
(The recipe--and photo--is from "The Daily Soup Cookbook," by Leslie Kaul et al.)
10:09:08 AM 
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