CREAMY TOMATO AND COD SOUP ~ Kitchen Corner Recipes


*What a wonderful fish soup to use a few of your* *fresh vegetables out of your garden in.*
	2 large red potatoes { about 1 pound } 1 medium onion, chopped 1/4 cup chopped celery 3 T. butter 2 cups water 2 fresh tomatoes cut in quarters, or 1~ 16 oz. can whole tomatoes, drained 1/2 cup white wine ~ optional 1 tea. salt or to taste Dash of pepper 3 T. all-purpose flour 1/4 cup cold water 1/2 cup half and half cream 1 pound fresh cod fillet { or frozen cod ~ thawed } Wash potatoes; cut into 1/2 inch cubes. Set aside in a bowl of cold water. In a 3-quart saucepan, melt butter, add onions and celery, cook and stir over medium heat until tender but crisp, about 5 minutes. {Drain water from potatoes.} Add potatoes, 2 cups water, tomatoes, wine, salt & pepper to the onions and celery. Blend flour into the 1/4 cup of cold water; stir into vegetable mixture. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in half-and-half. Cut fish fillets into 1 inch pieces. Add to the soup. Cover and simmer, until fish flakes easily, about 8 minutes, stirring gently one or two times. Serve in a bowl. Makes 4 to 6 servings You can substitute any type of your favorite fish to the soup recipe.	The Lighter Side; Substitute Margarine Low fat evaporated caned milk