| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Caprial3 |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Diced pepper bacon |
| 1 |
|
Onion; diced |
| 2 |
|
Cloves garlic; chopped |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Dry sherry |
| 1 |
qt |
Fish stock |
| 4 |
|
Potatoes; peeled and diced |
| 2 |
c |
Heavy whipping cream |
| 6 |
oz |
Hot-smoked salmon |
| 1 |
ts |
Chopped fresh basil; thyme, and marjoram |
| 1 |
tb |
Cayenne sauce |
| 1/2 |
ts |
Celery salt |
|
|
Salt |
|
|
Freshly ground black pepper |
| 6 |
|
Sprigs basil or thyme |
INSTRUCTIONS
In a large saucepan or stockpot over medium-low heat, cook the bacon until
crispy. Transfer the bacon to a paper towel-lined plate to drain, reserving
the drippings in the pan. Add the onion, garlic, and olive oil to the pan
and cook over medium heat until the onions are fragrant, about 2 minutes.
Gradually add the flour, stirring, and cook for about 1 minute. Slowly
whisk in the sherry until combined, and then slowly whisk in the fish
stock. Add the potatoes and cook over high heat just until tender, 10 to 15
minutes. Whisk in the cream and add the remaining ingredients, except the
garnish. Bring to a simmer and cook for 10 minutes.
Ladle the soup into soup bowls, garnish with a sprig of basil, and serve
hot.
Converted by MC_Buster.
Per serving: 499 Calories (kcal); 36g Total Fat; (72% calories from fat);
5g Protein; 25g Carbohydrate; 119mg Cholesterol; 329mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 6
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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