Green and White Soup and Sandra M.’s Salmon Chowder
Posted November 9, 2013on:
I haven’t done recipes in a while, so here are two I did recently that came out really, really well.
Green and White Soup
The basis for this recipe was a discussion of fennel and zucchini soup I half overheard on television (it may have been on an episode of Rachael Ray’s morning show).
- 2-3 tbsp olive oil
- 2 small or 1 medium onion, quartered
- 2 or 3 tsp of chopped garlic
- 1 large box or can low-fat, low-sodium chicken broth (College Inn seems to make a couple of gluten-free broths, although not chicken)
- 2 zucchinis, peeled and sliced
- 1 head of fennel, chopped
- 3 potatoes, peeled and sliced into chunks
- 1 small package of mushrooms, cut into quarters or halves
- 1 can corn kernels
- 1 can chick peas
- coriander to taste
- cumin to taste
- turmeric to taste
- 1 bag fresh spinach
- Put olive oil in stockpot; add onions and chopped garlic, let sautée for a few minutes.
- Add broth, zucchinis, fennel, potatoes, mushrooms, corn, chick peas, and spices.
- Bring to a boil, then reduce heat, add spinach, cover, leaving the lid a bit askew to vent steam, and simmer over medium heat for an hour or so.
Serving Note: I sprinkle a bit of parmesan over this then stir it in when serving.
Note: I had some leftover cauliflower, so I threw that into the mix this time. You can use pretty much any veggie that is white or green in this soup.
Sandra M.’s Salmon Chowder
I had mentioned having some lox ends in the one of the women I’m on a writing team with, and she started telling me about a chowder she made out of salmon tails and fins (which she referred to as “fleegles,” a term I had not previously heard).
- Lox Ends, cut into bite-sized pieces
- Onions, cut into thickish slices
- 1 can Corn Kernels
- 3 Potatoes, cut into cubes
- Auntie Arwen’s Fisherman’s Treat – Really Good Fish Rub
- Cook the whole fins in milk with onions until tender, pull out and strain the milk. (Straining the milk is only necessary if you use tails and fins — the scales come off while cooking).
- Shred the salmon.
- Add in the shredded fish, cooked onions and maybe potatoes or corn.
- Simmer. Do NOT let boil or the broth will break.
Tomorrow, if I feel up to it, I’m thinking of doing a brisket and root veggies braised in red wine.