| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | sl | Bacon, chopped |
| 2 | md | Onions, chopped |
| 1 1/2 | lb | Russet (baking) potatoes |
| 2 | Celery ribs, chopped | |
| 1 1/2 | c | Chicken broth |
| 1 1/2 | c | Water |
| 1 | pk | Frozen baby lima beans, (10 ounce) |
| 1 | pk | Frozen corn, (10 ounce) |
| 2 | ts | Cornstarch |
| 1 1/2 | c | Half-and-half or milk |
| 1 | ts | Worcestershire sauce, (1 to 2) |
| 1 | lb | Finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper |
| 3 | tb | Minced fresh parsley leaves or fresh dill |
INSTRUCTIONS
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. Yield: 12 cups NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8834 Posted to MC-Recipe Digest V1 #512 by Angele Freeman <jfreeman@netusa1.net> on Mar 12, 1997
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