Weather to make soup?

i have mastered bean soup and sea food gumbo.

I am going to make some soup today and need some ideas on soup to make?

Creamy Smoked Trout Potato Soup
Serves 4 as main course, 6 as first course

Ingredients
1 Tbsp oil
1 Tbsp butter
2 medium yellow onions, sliced
1 fennel bulb, sliced
1/2 tsp salt
1/2 tsp sugar

Set a large heavy pot over medium heat. When the pot is hot, and oil and butter. Wait until butter melts, then add onions and fennel. Season with salt and sugar, reduce heat to medium-low, and cook 30 minutes stirring occasionally until golden brown.

2 Russet (baking) potatoes
1 Lb smoked trout
4 cups fish stock
1 cup dry white wine
1 cup water
1 bay leaf
1/4 tsp salt

Peel potatoes, cut them into eighths.
Remove the skin from trout fillets, and break them up into small pieces.
Add potatoes, trout, fish stock, wine, water, bay leaf, and salt to the pot.
Stir, cover, turn up the heat, and bring to a boil.
Reduce heat to medium-low, tilt the cover to allow steam to escape, and simmer for 20 minutes or until potatoes are very tender.
If any scum forms on the soup, carefully skim it with a spoon.

1/4 tsp black pepper
Electric Blender

Remove soup from heat and uncover. Remove the bay leaf. Stir in the pepper. Let cool 10 minutes. Purèe in a blender in batches for about 1 minute, or until completely smooth and creamy. Soup can be made a day in advance and reheated before serving.

1/4 cup heavy cream
2 Tbsp chopped fennel greens

Laddle soup into warm bowls. Pour 1 Tbsp of cream into each bowl, and mix lightly to make swirls. Sprinkle with fennel greens and serve with crusty bread.

Quote:

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Creamy Smoked Trout Potato Soup
Serves 4 as main course, 6 as first course

Ingredients
1 Tbsp oil
1 Tbsp butter
2 medium yellow onions, sliced
1 fennel bulb, sliced
1/2 tsp salt
1/2 tsp sugar

Set a large heavy pot over medium heat. When the pot is hot, and oil and butter. Wait until butter melts, then add onions and fennel. Season with salt and sugar, reduce heat to medium-low, and cook 30 minutes stirring occasionally until golden brown.

2 Russet (baking) potatoes
1 Lb smoked trout
4 cups fish stock
1 cup dry white wine
1 cup water
1 bay leaf
1/4 tsp salt

Peel potatoes, cut them into eighths.
Remove the skin from trout fillets, and break them up into small pieces.
Add potatoes, trout, fish stock, wine, water, bay leaf, and salt to the pot.
Stir, cover, turn up the heat, and bring to a boil.
Reduce heat to medium-low, tilt the cover to allow steam to escape, and simmer for 20 minutes or until potatoes are very tender.
If any scum forms on the soup, carefully skim it with a spoon.

1/4 tsp black pepper
Electric Blender

Remove soup from heat and uncover. Remove the bay leaf. Stir in the pepper. Let cool 10 minutes. Purèe in a blender in batches for about 1 minute, or until completely smooth and creamy. Soup can be made a day in advance and reheated before serving.

1/4 cup heavy cream
2 Tbsp chopped fennel greens

Laddle soup into warm bowls. Pour 1 Tbsp of cream into each bowl, and mix lightly to make swirls. Sprinkle with fennel greens and serve with crusty bread.

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I must try this.
need to wait a couple weeks to smoke some trout but it sounds like a real winner.

THANK YOU!

Is that bean soup recipe posted? would love to try it..

I was thinking the same thing about the weather, especially when it started SNOWING this morning…

I did this fish gumbo last weekend, but didn’t take any pictures. it wasn’t as pretty as yours anyway…

2x on the Bean Soup recipe…

Adirondack Salmon Chowder

stick butter

cup flour

cup chopped onion

6 slices bacon, diced

cup diced celery

1 teaspoons garlic powder not garlic salt

1 tablespoon old bay seasoning

1 cup diced potatoes

bag baby carrots, cut bite size

1 cup chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon parsley

1 teaspoon dried dill weed

2 salmon fillets, de-boned & cubed

1 qt. milk

1 (15 ounce) can creamed corn

1 teaspoon cornstarch

1 12 oz. pkg. Cream cheese

1. Saute bacon, then add butter, onion, broth, celery, and garlic powder & cook until onions, carrots, and celery are tender. Stir in potatoes, old bay seasoning, parsley, salt, pepper, and dill.

2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.

3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through.

(I may have found this recipe on this site. if so, apologies to the original cook!!)

Congrats on the bean soup. Looks great as does the gumbo. Can we get “smellavision” on the computer? That is a tough soup to make as (good) bean soup is an art. I just fixed a batch with left over Easter ham. Easter ham is the best. Will be a good weekend getting that polished off. Ummm. Am at the point where I just wing it, dumping in stuff and it turns out good but that took some time and a few disasters. At this point it is game on.

2 bags 13 bean dried beans
soak them 12 hours in water

rinse beans

2 medium yellow onions diced
2 pounds of chunked ham
2 teaspoons garlic powder
1 teaspoon celery flakes
salt and pepper to taste.

Put in large crock pot and slow cook entire day

Served with corn bread.

Thanks Len
I think even I can handle that!

For a small batch.

1 small bag Great Northern Beans
Fix them by Quick Method as listed on bag. Boil 2 minutes. Let sit an hour. Drain.
-6 oz water
-1 cup(aprox) chopped carrots
-1 cup(aprox) chopped celery
-1 cup(aprox)chopped onion
-2 cups chopped ham
-teaspoon salt
-teaspoon pepper
-cook an hour or two at medium boil
-take potato masher and mash up a few of the beans towards the end of the cook
-enjoy