The Penny-Pinching Epicures Soup Kettle
(Page 7 of 9)
January/February 1973
By Marjorie M. Watkins
Place a slice of lightly toasted bread topped with cheese into each bowl and proudly ladle the soup over it. Voila! Serves three or four.
RELATED CONTENT
Onion soup can be made with either chicken or strained beef stock. It also gets along quite well without the cheese, or when thickened by sprinkling two or three tablespoons of flour over the onions as they finish browning. You can even enjoy another variation by adding one-half to three-quarters cup of cream to the basic recipe.
FISH HEAD SOUP DINNER
Any fisherman or fish market will usually give you all the fish heads you will carry away. To two pounds of the heads, tails and bones, add:
4 to 6 cups of water
1 large bay leaf
1/2 teaspoon dried basil leaves
1 onion or leek, chopped
1 stalk diced celery or 1/2 teaspoon celery seed
1 teaspoon salt
4 peppercorns or 1/4 teaspoon freshly ground pepper
1 tablespoon white wine vinegar or apple vinegar
Bring everything to a boil, reduce heat and simmer covered till the meat falls off the fish bones at a touch. Then strain the stock through cheesecloth or a fine-mesh strainer and throw away whatever's left after straining (all the flavor and nourishment is in the stock now).
To this stock add:
3/4 cup tomato juice (6 oz. can)
2 small cloves of minced garlic
1 large potato, cut into thin slices
Cook the whole mixture 10 minutes or until the potatoes are tender and—with a slotted spoon—remove the potato slices to a warmed platter.
Keep the plate warm while you slip an egg into the broth for each person. Poach the eggs, tenderly lift them out, arrange them with the potato slices and garnish the platter with fresh parsley sprigs. Chop up some more sprigs and sprinkle them on the soup after it is poured into bowls, over slices of toast.
MRS. ADAMS' NEW ENGLAND FISH CHOWDER
2 tablespoons oil or 2 or 3 slices bacon or 2 oz. diced salt pork
1 large onion, diced
2 cups (1 or 2) potatoes, peeled and diced
1 pound fish fillets (cod, perch or halibut) cut into 1" pieces
2 cups water
1 teaspoon salt
2 cups milk
3 drops hot sauce
Brown and reserve bacon or salt pork, then gently fry the onion in the pork fat or oil. Add the potatoes, water, salt and fish chunks, bring to a boil, cover and simmer on low heat 20 minutes (or till fish flakes easily with a fork and potatoes are tender). Add the milk and hot sauce. Garnish with bacon or salt pork bits, or—if you began with oil—sprinkle the soup with minced fresh parsley or basil leaves.
BOUILLABAISSE (French Fish Chowder)
A bouillabaisse needs three categories of ingredients and—if you improvise within these categories—you'll be keeping faith with epicurean French seaport soup-making (and eating well for next to nothing if you can harvest your own seafoods).
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