The art of making soup, like living life, is an imperfect science.
Despite following all the instructions and trying to do everything right, you are never quite sure what the outcome will be. Perhaps the lesson here is to allow life’s mysteries and adventures to appear and explore each one. Whether that is in the kitchen or in each day-to-day, there is both madness and magic to letting go and seeing what happens.
On this gray, Sunday I am enjoying a quiet day at home with the dogs, a glass of wine, and my thoughts. In the spirit of ‘come what may’ I decided to whip up my Mom’s famous ‘Elegant Fish Chowder’.
Elegant Fish Chowder
I particularly like making this ahead of time, letting it sit a day or two for the flavors “to mingle”, (mingling being a good soup principle and all) then serving it with a crusty loaf of French Bread , and a big, beautiful Caesar Salad.
2-3 lbs Fish fillets
1 1/2 cups cold water
3 cups diced potatoes
1 tsp. salt
1/3 c. butter
1 1/2 cups thinly sliced onions
1 cup chopped celery
2 Tbsp. flour
3 cups scalded milk
1 cup cream
1 cup sour cream
Salt & pepper
1/4 cup finely chopped parsley
In 2 Gal pot, heat fish and bay leaf in water, uncovered, to simmering.
Simmer 5 mins (till fish flakes). Remove fish, discard any skin.
Add potatoes and salt to simmering water. Cook till tender.
Meanwhile (don’t you love the “meanwhiles” ?)…………….
Saute onions and celery in butter till tender.
Stir in flour. Saute 1-2 mins more.
Combine vegs w/ stock and potatoes.
Saute 8 mins till thickening starts. Remove bay leaf.
Combine scalded milk and creams. Add slowly to stock pot. DO NOT BOIL.
Add fish, S/P to taste, and parsley.