No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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
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| 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 |
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Glenda's Attic
All Rights Reserved
May 27, 2008