Soups On
The seasons are in changeover. Colder weather is making itself known in the northern hemisphere. So it is soup time again. For our purpose soup is a base term that covers stew, bisque and chowder. Soup is stuff carried in broth. Stew, is a thicker soup with more and larger stuff. Bisque is a puree often with wine or cognac and enriched with cream. Chowder is a seafood based soup made with milk or tomato.
Benefit #1 All forms of soup are nourishing and warming, perfect after a cold active day.
Benefit # 2 You can make it ahead for a nice early easy dinner.
Benefit # 3 Soup is an easy way to use odds and ends of vegetables and proteins.
Benefit #4 Tastes better as leftovers the next day, make a big batch and leverage your kitchen time.
If it looks good add it to the pot. In generations past people grew up with a pot of soup or stew on the stove as a staple food in the cold weather. Nowadays people open a can, but you can’t beat the deeply satisfying taste of homemade soup.
The basis of a great soup is the broth. Broth contains deep nourishment to support health during the change of the seasons. I am ramping up my broth production.
Click this link for my blog on Bone Broth Buzz for the recipes for bone broth, chicken broth and veggie broth. If you can’t make your own, it is worth it to find fresh made from grass fed pasture raised animals. Here is Chef Lisa’s link, she makes it for sale at the Provincetown MA farmers market.
After the broth, I build my soup around what is available and needs to be used. I had some leftover salmon and flounder so I decided on fish chowder. I often end up with extra bits of fish, because I tend to pick the fish by how it looks rather than the size of the piece. So I have found a number of ways to use up fish odds and ends. I put together a mixed fish paleo approved chowder.
No grains, dairy nightshades or eggs were used in this soup recipe. Delicious!
Soup is on with mixed Fish Chowder!
Fish Chowder Recipe Seves 2-3
Ingredients
- 6 ounces cooked salmon
- 4 ounces of flounder
- 1 onion chopped
- 2 stalks of celery chopped
- 4 white button mushrooms quartered
- 2 carrots ends trimmed, peeled & chopped
- 2 cups torn Kale or more
- 1 Sweet Potato washed & chopped
- 1 Quart of bone broth or chicken broth
- 1 cup of coconut milk homemade or from a can.
- 1 tsp parsley
- ½ tsp dill
- Salt
- Pepper
Instructions:
- Add a tablespoon of coconut fat or tallow to the soup pan. Melt
- Add, onions, carrots, celery, and mushrooms to the pot.
- Sauté on medium low until onions are tender and translucent.
- Add broth, (beef, chicken, veggie or fish what ever you have) bring to a simmer
- Add the flounder. As it cooks stir. It will break up and flavor the broth.
- Add sweet potato.
- Simmer until tender
- Add Kale parsley, & dill.
- Flake salmon into bite sized pieces. Be sure to pull any bones.
- Add salmon, warm through.
- Salt & Pepper to taste
- Serve & Enjoy
If you don’t like kale, try cabbage or some other green. You can use any firm fish for this recipe, but I love how the pink salmon looks and tastes. Soup is great to put together the night before. It gives the flavors a chance to meld. Warm it up on the stove after work for an incredibly satisfying and nourishing dinner after a long day at work.
Make soup from scratch to add nourishment and love! It is soup season.