Salmon Chowder (Soups and Sides for Every Season)
From the time that I know Alyce online, she is a friendly and caring person. She reached out to me in a very real way when my daughter died. She has always been there cheering me and others on. Her blogs show her warmth and of course, her good cooking.
When I opened the book, I knew dinner was coming from it. I don't know about you but I find it difficult to select a recipe from a brand new book, chock full of appealing dishes. Alyce is my kind of cook and the book is my kind of book. Soups and sides lead the way in my cooking. I am not sure, I realized that until I looked through this book. It is not main dishes that I get excited about. It is the soups, salads and veggies that affect me. This book is a valuable took for me and I think for most of you.
My description of the book is comfortable. I feel like an old friend wrote it just for me. The soup is divided into seasons and I chose a summer soup considering the present weather in NY. In the winter, I look forward to thick and heavy soups that will warm me up. Now, I want something lighter and this soup was even though it is filled with delicious vegetable.
Since hubby does not like asparagus, I left it out. I was going to substitute broccoli but when push came to shove, it didn't need it. It was perfect with the onions, carrots, celery, potatoes and spinach.
The rest of the book contains other aspects of the meal, salads, sides, breads and desserts but this is for later. I want to write a review of this book but not on the day that I received it. I found many elements that make it easy to use and to enrich each recipe. I will share them with you after I cook a few more recipes and feel comfortable that I can be clear in my description.
In the meanwhile, try a little salmon chowder.
Salmon Chowder from Leftover Salmon
serves 4
6-8 oz leftover cooked salmon
Cut these things up and stick back in the refrigerator while you make the rest of the soup.
1 medium onion, chopped
4 celery stalks, chopped
2 large carrots, peeled and minced
4-6 small, new red potatoes, cut in half
1T olive oil
1 c chopped fresh parsley
1 clove garlic, minced
Kosher salt and fresh ground pepper
1 qt vegetable broth, low-sodium
1 teaspoon dry tarragon
1 cup dry white wine or water
1 cup chopped fresh spinach
2 tablespoons rice milk
In a medium stockpot, saute the onion, celery, carrots, and potatoes in the oil until softened.
Add the fresh parsley and the garlic.
Season with salt and pepper.
Saute 1-2 minutes, being careful not to burn the garlic.
Add the broth, wine, and tarragon and stir well.
Bring to a boil and reduce heat to simmer, cooking until vegetables are tender–about 15 minutes, adding chopped fresh spinach during last five minutes or so of cooking.
Add the reserved cut-up salmon.
Stir in the heavy cream rice milk.
Warm through 2-3 minutes, and serve hot.
Eat and enjoy!
***This book now available! Soup & Sides for Every Season by Alyce Morgan with wine pairings by Drew Robinson-published by amazon.com. ***
Linked to Waste Not Want Not Wednesday Full Plate Thursday Real Food Recipe Roundup Foodtastic Friday Foodie Friday Food Friday
Linked to Waste Not Want Not Wednesday Full Plate Thursday Real Food Recipe Roundup Foodtastic Friday Foodie Friday Food Friday
That sounds awesome. I never thought to make soup or chowder with salmon.
ReplyDeleteThanks, Chaya! Glad you're enjoying the book. Stay cool and enjoy summer.
ReplyDeleteWhat a great way to use left-over salmon! I'd love to try this.
ReplyDeleteDelicious looking salmon chowder! Thanks for sharing at Foodie Friends Friday!
ReplyDelete