Is it crazy to be wishing for a really cold winter? I feel like we got so jipped on last year’s unseasonably warm weather and this year I am craving cold followed by snow and joined by heaping bowls of soup. The last few mornings I have secretly enjoyed the sting of cold on my un-socked feet as I roll out of bed every morning. My morning cup of Joe ( or Johann – I love that commercial) is made even better when it warms my belly and my fingertips.
Maybe I just love the feeling of being warm and comforted. Not that that doesn’t happen in the Summer but there is something about Fall and Winter that makes you want to snuggle close to your loved ones. And I do love to snuggle especially with my little monkeys.
Since the kids have started school, I have really started to notice just how big they are. Their little personalities are blossoming and their little faces are transforming into the features that they will carry for the rest of their lives. If I look close enough, I can see the beautiful young woman my daughter will be and the handsome and fun-loving man my son will become. They will be tall and slender and full of life. They both will still have that little crinkle at the corner of their eyes when they smile and freckles will still grace their cute little noses. I’m sad for me and excited for them all at the same time. I guess that is the way it works for mothers.
Mothers also like to try to make everyone happy. So, when I came across this recipe in the now-defunct Gourmet Magazine cookbook, I thought it would be an easy sell to all parties concerned in our house. The result was simple and delicious and I will make it again even though my daughter only ate the potato soup and my son picked out all of the fish to eat. My husband and I thought it was perfect, so that must count for something.
Ingredients
- 5 slices Bacon chopped
- 1 medium onion chopped
- 2 celery ribs chopped
- 4 medium baking potatoes peeled and chopped
- 2 t . salt
- 1/2 t . pepper
- 1 1/2 cups chicken broth
- 2 cups whole milk
- 3 pound salmon fillets skinned ( about a )
- 2 t . dried dill
- 1 T butter
Instructions
- In a large heavy saucepan, fry the bacon over medium heat until crisp and then drain on paper towels. Reserve 2 T of fat in the pan and saute onions, celery and potatoes until onion is softened, about 5 minutes.Stir in chicken broth and bring to a boil. Simmer, covered, until the potatoes are almost tender, about 10 minutes.
- Add milk to the pan, bring to a boil and simmer uncovered until potatoes are very tender, another 10 minutes. Using a stick blender or a food processor, blend the soup until it is creamy and only a few small chunks of potatoes remain. Stir in salmon, dill and butter and continue to simmer until the fish is cooked through, about 5 minutes.Serve in bowls topped with bacon ( and maybe a little cheddar cheese)
wow, this looks delicious, it remnids me of a mexican dish with the chili and lime. i was wondering when you ask for red chili powder is that cayenne or a milder powder? we have many different types of mexican chili powders