Text 19945, 82 rader
Skriven 2009-01-21 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: barley soup
=======================
-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Minor's soup bases
 
 RH> So how large a container does it come in?

One pound tubs. You need one teaspoonful to flavour a cup of liquid.
They have all kinds of flavours (and other products). Just google up
Minor's Soup Bases to find their site. S&H costs are reasonable.

It warmed up nicely last weekend so Ray went ice fishing and
brought home a batch of trout and burbot. We had roast trout Sunday
and tonight I made fish head chowder jazzed up with a little lobster
base. And different vegetables from my usual chowders for a change
of pace. Very good.

--MM

Monday's fish head chowder
cat: soups, fish, trout, jw, tnt
serves: 3

1 lake trout head
2 c water
1 tb fat: from bacon, salt pork or
butter and canola oil mixture
1 md potato, small dice
1/4 md onion, diced
1 rib celery, diced, including chopped leaves
pepper, cayenne, thyme to taste
1/2 can Carnation evaporated milk
1/4 c brine from canned roasted red peppers
1 cup water
1 ts Minor's lobster base
1 tb flour in a slurry with
1/4 c water
1 canned roasted red pepper, chopped
3 ribs curly endive, chopped
2 scallions, chopped
 
Place fish head, on its side, in a medium saucepan, add water to
half cover, put on lid and bring to a quick boil. Reduce to a
simmer. After 5 minutes turn head over and simmer another five
minutes. (The short brisk boil will make the skin peel off readily
but a long boil will destroy the delicate fish meat and yield a
cloudy broth.) Set aside and let cool a bit. With fingertips gently
push the flesh off the cartilage and bones, in large pieces as much
as possible. Remove skin. (It is oily and strong flavoured.) Reserve
meat and broth, which will gel when completely cooled. This can be
done one day ahead.

In a little fat, gently saute potatoes til soft and then add onion,
celery and the seasonings. When the onion is translucent, add the
fish broth, milk, brine and water and bring to a boil. Stir in the
lobster base. Add the flour slurry and bring back to a boil stirring
constantly. When the soup has thickened, add the cooked fish meat,
pepper, lettuce and scallions. Adjust seasoning. As soon as the
chowder comes back to a simmer, take off the heat and serve.

Jim Weller

---

The Carnation milk gave the chowder an old time taste harking back
to the days before year rould milk supplies and refrigeration.










Cheers

YK Jim


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