Lox Chowder Food

LOX CHOWDER

Steps:

• Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.
• Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
• Add the wine, chicken stock and bay leaf, and bring mixture to a simmer. After 10 minutes or so, stir in the milk, and return to a simmer. Cook until the potatoes are tender, approximately 25 minutes. Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
• Remove the bay leaf and discard. Add the cream, then stir to combine and heat through. Season to taste with pepper. Garnish with minced chives.

LOX CHOWDER

Steps:

• In your favorite soup pot, melt the butter over medium heat.
• Add onions and cook until soft and golden, about 10-15 minutes.
• (You want the onions to be slightly brown, but not black!) Add the drained lox and chopped dill.
• Cook 3 minutes, then add the flour and stir well.
• If it looks like a lox-paste mixture, don't worry, that's how it's supposed to be.
• While stirring the lox mixture, gradually add the broth.
• Add potatoes, spinach, salt, and pepper.
• Turn up heat until mixture boils, then reduce heat to medium/low and simmer for 20 minutes.
• Add milk.
• Simmer 5 more minutes.
• Cut the cream cheese into small pieces (1 oz. or 1/2 oz works best).
• Stir each piece into the soup, one at a time, until each piece has melted into the soup.
• When the soup is completely smooth, add the nutmeg, wine, and lemon juice.
• Ladle into bowls and enjoy!

LOX CHOWDER

Steps:

• RECIPE Lox Chowder Adapted from Russ & Daughters, New York. PREPARATION 1. Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes. 2. Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan. 3. Add the wine, chicken stock and bay leaf, and bring mixture to a simmer. After 10 minutes or so, stir in the milk, and return to a simmer. Cook until the potatoes are tender, approximately 25 minutes. Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil. 4. Remove the bay leaf and discard. Add the cream, then stir to combine and heat through. Season to taste with pepper. Garnish with minced chives. YIELD 4 to 6 servings

SMOKED SALMON AND CREAM CHEESE SOUP

Steps:

• Melt butter in med-size stock pot over med heat. Add onion + garlic & saute till onions are soft, 10-15 minutes.
• Stir in dill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add flour & cook 1 min more.
• Gradually stir in water & heat to a soft boil. Reduce heat & simmer uncovered over med-low heat for 20 minutes.
• Stir in spinach & simmer 5 more minutes.
• Stir in cream cheese (1 oz at a time) over low heat, allowing ea bit to melt into the soup.
• When all the cream cheese has been added & the soup is smooth, stir in the vodka & lemon juice. Taste for seasonings & serve immediately.
• NOTES: I entered this recipe as given to me & made a half recipe w/2 chgs in my trial version.
• I left out the vodka (none in the house!), subbed dry white wine & frankly doubt I will ever use the vodka. I pd homage to a DH pers pref & subbed diced broccoli florets for the spinach. I pd homage to 1 of my own by adding 4 oz baby shrimp.
• Pers pref are often at the heart of any success a recipe enjoys. I found this soup in need of salt, but DH did not. He found the lemon juice a bit excessive, but I did not. Bottom line is tasting for your pers pref is advised.