| 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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