Description
Long ago I "burned tooth" on this soup and now, finally, found the recipe, which I fully accept. And I found it in the magazine "School of Gastronome". Prepared strictly according to the journal, but the soup turned out absolutely nothing like the coffee photo. The site has a recipe for fish chowder but it is totally different in ingredients. We offer you the recipe seemed very interesting, and turned out to be incredibly delicious. Especially delighted with him had a son, but her husband is also very pleased.
Ingredients
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Salmon
3 can
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Bacon
150 g
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Bow white
1 piece
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The Apium graveolens Dulce
2 piece
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Carrots
2 piece
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Potatoes
4 piece
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Green bell pepper
1 piece
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Flour
3 Tbsp
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Milk
200 ml
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Broth
2 l
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Tabasco
1 tsp
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Green onions
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Parsley
Cooking
The broth I made from the waste from haddock, who was waiting in the wings in the freezer. Potatoes, carrots and onions cut into very small cubes, celery - thin slices, pepper - small diamonds. The bacon chop.
Fish to extract from the jars, cleaned from the bones and chop with a fork. To prepare other products.
Flour fry in a dry pan until a slight nutty aroma.
In a saucepan, heat the oil, fry the bacon for 4 minutes.
Add the onion, carrot and celery and cook on medium heat for 10 minutes.
Add to vegetables flour, mix well and cook for 2 minutes.
Pour the hot broth, stir well, bring to boil, add potatoes and pepper, cook for 15 minutes.
Add the fish, cut into pieces, milk, Tabasco sauce, salt and pepper. Bring to a boil and cook 1 minute.
Pour the soup over Tarlac, add green onions and parsley. The soup looks quite sharp, granddaughter I did not dare to feed, but the men were delighted. Bon appetit!!!
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