Earlier this week I mentioned the Mr. and I had discovered our new favorite Fall soup recipe. Here it is! We suggest you go put on your jammers and build a blanket fort because this soup is gonna make you toasty warm.
Ingredients: (serves 5-6)
3 Tbs olive oil
2 celery stalks cut into 1/2" slices
4 small red potatoes cut into 3/4" cubes
1 tsp salt
1 tsp ground white pepper
5 green onions coarsely chopped (including the green parts)
4 small ears of corn (or 3 large ears) kernels removed
4 cups fish or chicken stock (we used chicken)
1 cup heavy cream
1 1/2 pound salmon fillet, skin and bones removed, cut into 1" pieces
20 shrimp, shelled
grated zest and juice of 1 lemon
4 Tbs minced dill
1. Heat olive oil in a large saucepan over medium heat. Saute the celery for 2 minutes. Add potatoes, salt, pepper, and cook, stirring occasionally for 3-5 minutes. Then add green onions, corn, and chicken stock while scraping away any pieces of celery stuck to the bottom of the pot. Bring to a boil, then reduce heat, cover, and let simmer for 12 minutes or until potatoes are almost tender.
2. Add heavy cream and let simmer uncovered for about 3 minutes or until the potatoes are completely soft. Stir in the salmon, shrimp, and lemon zest. Simmer gently until the seafood is cooked through, about 3-4 minutes. Add lemon juice, salt and pepper to taste. Sprinkle dill on top just before serving.
Original recipe adapted from Epicurious.