Bone warming goodness on a cold rainy day.
- Smoked Salmon (a typical store package seems to work fine)
- Small container heavy cream
- Handful of nice small potatoes (red new, yukon gold, whatev)
- Couple of standard issue carrots
- Celery
- Shallot
- Frozen sweet corn
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Chop up the taters, celery, carrots into soup size pieces. I usually match the amount of celery to the amount of carrots I have since celery comes in a bunch of more than I know what to do with. Same goes for the corn later on.
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Heat up a splash or three of olive oil in your best soup making pot. Then dice up the shallot and sauté it a bit until it begins to get clear.
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Add the celery and carrots. Stir frequently. Add more oil as needed. Basically just soften them up some as well.
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When the carrots and celery are getting soft, add the taters and do the same.
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Add water to cover, plus a bit. Bring to a gentle boil, then back it down to a simmer with the lid most of the way on. Let it simmer until the taters and veggies are nice and tender. Adding more water as needed.
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When that's done, add the frozen corn and crumble up the salmon and toss it in (watch those bones!). Give it a mnute to warm up the corn. Then remove from heat and slowly mix in the cream.
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Season to taste. The salmon will likely salt it up a bit, but it depends on the salmon.
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Enjoy with a nice hunk of warm crusty bread.