time for soup!!

Ok after some trial and error, here is my seafood chowder

6 medium potatoes, peeled and chunked
1/4 pound bacon
1 cup chopped onion
1 cup chopped celery
1/2 cup a-p flour
1/2 cup butter
4 cups milk
1 cup clam juice (or additional milk)
3 (6oz) cans minced clams, undrained
1/2 pound popcorn shrimp, peeled and cleaned
1/2 pound fresh fish, grilled or baked (I like snapper or grouper)
1 tsp thyme
salt
white pepper
cayenne


Using large pot, cover potatoes with salted water, boil until done, 10-15 minutes. Drain and set aside.

While potaotes cook, fry up the bacon until crisp, set bacon aside.

In bacon drippings softened the onions and celery over medium heat.

When soft add butter mix in flour, add milk and clam juice stirring constantly until thickened.

Add potatoes, seafood, crumbled bacon, thyme and seasonings

heat thoroughly. DO NOT BOIL

Serve & Enjoy

Grillmeister, I found the best chicken and dumplings recipe ever, on Tyler Florence's Food 911. You can find it on FoodTV site in the section with his recipes. It takes a long time to make (yet prep time is listed at 15 minutes--it takes that long just to prepare the chicken for roasting) but the results are incredible. I usually make a double batch, but only one recipe of dumplings. I freeze the other half of the chicken and chicken stock so we can have it later.

Tyler makes good stuff.

And he's not too hard to look at, either. All of us ladies here in town agree on that.

boy, something must be wrong with me...
i'll take mario battali's soup any day
over tyler's..
i like my soup like i like my men..
full bodied and robust.

are you guys talking chicken and dumplings-or chicken and dumpling soup?i have a great recipe for the soup, but have been looking for the chicken and dumpling main dish for awhile..Xannie-you crack me up!!

annpeoples,

Thanks for the recipes guys! It actually turned cooler here so I'm motivated to cook! Annpeeples: is there a "main dish" or is this a regional translation for the stew? I stick the spoon in the bowl and it should stand up for a while. A plated version(?) would be interesting.

Xannie 01, I'm halfway expecting the soup analogies to start rolling in now....

pretty much a regional translation for stew-thanks for answering my question..

quote:

Originally posted by shortchef

And he's not too hard to look at, either. All of us ladies here in town agree on that.

Oh yeah, baby...
Most pleasant on the eyes...
I wish his show was on late night...
He does have a great recipe for dumplings and fried chicken, I agree there!

Grillmeister.. There are a couple recipes listed in the link below..
Dumpling link below
http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=10588&SearchTerms=dumplings

quote:

Originally posted by xannie_01

boy, something must be wrong with me...
i'll take mario battali's soup any day
over tyler's..
i like my soup like i like my men..
full bodied and robust.

"cajunking wipes the sweat off his brow with his apron as he blushes"

xannie, I knew I liked you

Hi all-just wanted to report on my pot roast being turned into beef barley soup.It is wonderful!!!After we enjoyed the meal on a rainy cool Sunday, I shredded what beef was left, pored gravy,vegetables and meat into a large crock on the stove.Added water, soup beef base,-(beef bouillon would work fine)barley, and let simmer til barley was done.What a tasty soup!!!The only change I made when I made my pot roast, in anticipation of the soup, was I added fresh corn shucked from the cob, and fresh peas from a friends garden.Otherwise it was standard-onions, carrots, celery, red potatoes(I did dice the potatoes before making the soup)Sure wish I could share with you all!!!

Hi-just wanted to report that I made Asphalts Potuguese Kale soup.What a WONDERFUL and TASTY soup.I did substitute chorizo(couldnt find the Spanish version)and I used cabbage instead of kale because my dear friend keeps me supplied with bounty from her garden(the cabbage).And the soup gets better each day(I made it 2 days ago)My husband actually made his homemade rolls and we have been enjoying this meal for lunch and dinner(I have, anyway)I am not sure which soup I will try next, but I know I will try Rubyroses oyster rockafellar soup in Oct.when my favorite cousin comes up for a visit from N.C.Thanks again to ALL for the soup recipes and I welcome more!!!!

quote:

Originally posted by Ashphalt

IMHO the only "secret" to good split pea soup is a tasty meaty ham bone...
Would be interesting to hear other's thoughts on pea soup.

I ran across this today. I will be looking into it and look at the recipes I have.

"Thoughts for Split Pea Soup
When I worked in Nicola restaurant in Los Angeles about 10 years ago, Smiley the sous chef made a killer split pea soup. He used a chicken stock base and cooked the split peas along with diced onion, garlic, celery and carrot, added cumin, bay leaves, a bit of cloves, I think, and let it all cook down for about an hour until the peas were soft. About 20 minutes before it was finished he would add more diced carrot, celery and onion, so that the finished product had some recognizable (but cooked) bits of vegetable. He may have pureed the soup a bit with the handheld blender before adding the last veggies; I'm not sure. (And this is even better if you have a leftover ham bone or a ham hock to add at the beginning.) I never liked spit pea soup until I had Smiley's version, but now I crave it.

Kittyfood @ Chowhounds Home Cooking BB"

Glad to read about the split pea soup-am on a quest for the best as my recipes were not so good......

His sound like a basic split pea soup recipe.
Of course a ham bone is required.

A ham bone is crucial-I am wondering if what taste I am missing is a bit of liquid smoke??

I think Campbells "CLASSIC" READY TO EAT CREAMY TOMATO SOUP is about the best i have ever had!! (Unfortunetly they stopped making the "classic" recipe)

Kind of a topic for another forum....

Annpeebles, so glad you enjoyed the Portuguese soup and that you improvised with what you had. To me, that's much of what home cooking is about.

Well-thanks to you, Asphalt!!!

quote:

Originally posted by annpeeples

Hi-just wanted to report that I made Asphalts Potuguese Kale soup.What a WONDERFUL and TASTY soup.I did substitute chorizo(couldnt find the Spanish version)and I used cabbage instead of kale because my dear friend keeps me supplied with bounty from her garden(the cabbage).And the soup gets better each day(I made it 2 days ago)My husband actually made his homemade rolls and we have been enjoying this meal for lunch and dinner(I have, anyway)I am not sure which soup I will try next, but I know I will try Rubyroses oyster rockafellar soup in Oct.when my favorite cousin comes up for a visit from N.C.Thanks again to ALL for the soup recipes and I welcome more!!!!

I read Ruby Roses Oyster STEW recipe. It's a stew, not a soup. What are we to substitute for the Spinach until they get that E-Coli mess cleaned up? I'm thinkin' Parsley. I make Oysters Rockefeller on the shell using parsley instead of spinach and it tastes great.

saw this in the Arizona Star:
Three-Onion Soup

Makes about 1 gallon

u 2 tablespoons canola oil
u 1 1/4 pounds red onions, sliced thin
u 1 1/4 pounds yellow onions, thinly sliced
u 4 ounces leeks, sliced thinly
u 1 tablespoon sugar
u 1 teaspoon fresh thyme
u 1 bay leaf
u 3/4 cup ruby port wine
u 3/4 cup cream sherry
u 1/2 gallon chicken stock
u 1/2 gallon beef stock
u salt to taste
u ground black pepper to taste
Heat the canola oil in a heavy-bottom stockpot. Sauté the red and yellow onions with the leeks and sugar. Avoid stirring until onions begin to caramelize. Continue cooking until all onions and leeks are well-browned. Add the thyme and bay leaf; stir. Add the port wine and sherry. Reduce liquid by half. Add both stocks to onions. Bring to a simmer and continue cooking for 1 hour on low heat. Season with salt and pepper to taste.
Note: To gratinee the soup: Take several thin slices of baguette and brush with olive oil and garlic. Toast in a 350-degree oven until golden-brown. Switch the oven to "broil" mode. Ladle the hot soup into a pre-warmed soup crock and place 2 slices of the toasted baguette over the top of the soup, then lay several thin slices of Swiss cheese over the croutons. Bake on a sheet pan about 2 inches from the flame for 3 to 4 minutes or until cheese is golden-brown.

I'm wearing out my copy and paste keys with this thread!!!

Lindaw-looks great!!!Thanks for sharing.And,yes,Foodbme,I am aware it is oyster stew.

I always liked Mike Royko's description for making czernina soup.

Step 1 - clamp the duck securely between your knees...

LOL!!!

After hearing about it from an acquaintance and reading about it online, I decided to make Whole Foods Triple Squash Soup

So I wheedled out of my local whole foods the ingredients list: butternut, acorn and pumpkin squash; carrots, celery, onion and parsley; maple syrup, honey, cinnamon; and heavy cream ... and using the measures and preparation from similar soups, made some.

BLECH!!!!!:<little vomiting emoticon>

Maybe vegans are so deprived that they find the soup appetizing (it is a vegan recipe) but I ended up throwing it away.

Lesson: When the ingredients strike you as not tasting good together ... don't make the recipe ... it probably won't.
(And don't make it when you have people coming over in an hour ... luckily I had the stuff to make some Greek lemon-rice soup)

Sonny

Agreed. I know that many people just go nuts over squash or pumpkin soups. If it's a savory one I can choke down a cup, and even enjoy the first few spoonfuls, but forget about the sweet versions. Obviously a matter of (strong) personal taste.

Of course, I'm the wacko who doesn't like candied sweet potatos, either.

More onion soup....with meat!

We had this at the Dobbin House in Gettysburg, PA and I revisited the recipe yesterday...turned out great!

The Dobbin House Onion Soup

From the Pittsburgh Post Gazette Sunday, February 17, 2002

List of Ingredients

6 cups beef stock
2 tablespoons butter
6 medium onions, diced
1 cup stewing beef, cut into 1/2-inch cubes
1 cup dry sherry
6 slices good white bread
12 slices Swiss cheese
12 slices provolone cheese

Recipe

Bring stock to boil. In skillet, melt butter, saute onions and brown beef. Add to stock and pour in sherry. Simmer 30 minutes. When ready, fill 6 bowls with soup. Place slice of bread, 2 slices Swiss cheese and 2 slices provolone cheese on top. Broil until cheese is browned. Serves 6.

quote:

Originally posted by Ashphalt

Of course, I'm the wacko who doesn't like candied sweet potatos, either.

You are not alone, I can not eat sweet things like that, sweet potatoes, peas, cooked carrots,

if the peas and carrots are in a nice stew that is different, i can tel myself that they are not peas and carrots.

So you are not whacko!!

wonderful!

grillmeister-wonderful sounding soup-next on the list!!!Will report.......

I'm definately going to try out that Oysters Rockefeller Stew recipe when the temperature gets a little more brisk and the leaves on the maples have turned completely.

Ok guys-REALLY wanting a tried and true split pea soup recipe!!!Help me out here!

Last night's supper was oyster soup for us, and did it ever taste good. We hadn't had oyster soup for ages so this just hit the spot, on a really cold evening after having snowflakes swirling around throughout the afternoon.

Had enough left over for my breakfast this morning. I like most everything for breakfast as long as it isn't cereal or bacon and eggs!

Oyster soup made with Plugra (real butter), half and half, salt and pepper. How simple to make, how delicious to eat.

Donna

Sounds like a fine simple recipe! Thanks Donna...and plugra is the best for special things like your soup....

I was browsing through this book at my father-in-law's last weekend. (He had invited us down for beef stew - actually, it was the Potato and Beef Soup recipe in said book.)

Practical Cookery Soups
Parragon 2000
Dempsey Parr (may be a British publisher?)

It may be out of print, but a quick online search looks like it won't be too hard to get ahold of. I haven't ordered one yet, but plan to.
He got his on a bargain/closeout table.
The wonderful thing about this book is that each recipe gets a whole page to itself, with pictures!

this is something handed down from my russian grandma's side of the family, but there is no recipe with measurements to record - all amounts are approximate, please forgive and make according to taste! (it should be sweet/sour)...this is real eastern-european peasant food, warms the soul as well as the body!

Cabbage Soup

2 lbs. lamb neck bones/stewing meat, or combo
cooking oil of some kind
paprika(sweet hungarian kind)
1 large head of cabbage,shredded
3 onions, chopped
2 lemons, juiced
3 tblspns sugar
1-2 28-oz cans diced tomatoes in sauce
1can chicken broth
salt, pepper

put a small amount of oil in a heavy stockpot on medium-high heat,put
lamb meat/bones in pot, and season with salt, pepper, and a good amount of paprika. brown meat on all sides. add onions halfway through browning process. when meat is browned (about 8 min), add cabbage on top - let it cook for about 5 minutes, then add lemon juice, sugar and one can of chicken broth, stir well. let it cook for about 10 minutes more, and add 1 can of tomatoes. at this point you should have some broth and alot of cabbage/other stuff - turn the heat down to simmer, cover partially, and let it cook for another 30-45 minutes or so. if the soup is too thick for your liking, add some tomatoes, more broth, or water and let it simmer some more.if it is too thin, let it cook down some more, and remember to add less broth next time! add salt and pepper to taste, and serve with my mom's sticky rice...

My Mom's Sticky Rice

4 cups cooked white rice
3 tblspns butter
2 eggs, lightly beaten
2 tblspns sugar
salt and pepper

mix all ingredients together, add salt and pepper, and put in a buttered glass casserole dish. bake at 350 degrees for 30 minutes, or until top is browned. (we used to fight over the crunchy top of the rice as kids!) serve on the side with cabbage soup, or put cabbage soup over it...

hope this works out for some adventurous soul!

Here's a new favorite of mine. I've made it about ten times since last year.

Sausage, Bean and Broccoli Rabe Soup

2 tablespoons extra-virgin olive oil
1 pound Italian bulk sausage -Half hot, half sweet
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
2 cans of cannelini beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Ditalini or other small pasta shape
Grated Parmigiano-Reggiano to pass at table

Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add vegetables and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Meanwhile, cook ditalini until al dente and drain. Add rabe to the vegetables and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 10 minutes, then add cooked ditalini and continue cooking for another 5 minutes. Adjust seasonings and serve soup with the grated cheese, for topping.

Johnnymolson, do you make Emeril's oysters Rockefeller soup? That comes close to the one I got from the chef in NOLA at the airport Hilton. I think this is one of the best soups that ever came down the pike. Rather than the liquor, I use a little tarragon in mine, since the flavor is so close (anise.) I have a pint of Maryland oysters in the freezer. They will be soup by tomorrow.

Thank you sneetch-i have been wanting a good cabbage soup recipe-looks wonderful.And Mr Hoffman-what a divine looking soup!!I have company coming next weekend and your soup will surely be on the menu...keep em coming guys and gals!!

Are we talking just soups here or soups/stews/burgoos ??

Veggie Beef Soup

1 Beef Soup Bone
1 1/2 tsp salt
2 qts water

2 cups potatoes, peeled & diced
2 cups carrots, sliced
1 cup celery, chopped
1 cup cabbage, shredded
2 cups peas
2 cups green beans
2 cups lima beans
2 cups corn
2 cups tomatoes, diced
2 cups tomato juice
1/2 cup rice
salt, to taste
pepper, to taste
cayenne, half a palm full
garlic powder, half a palm full

In stock pot, cook the soup bone with the water and the salt until the meat is tender.

Remove from the broth de bone, cutting meat into small pieces, set meat aside.

To the broth add the first 4 vegetables, and cook until tender

Add remaining ingredients and cook until all vegetables are tender and soft

adjust seasonings, stir in meat

serve

This is from my dad's side of the family, Church of the Brethren, It is a good winter soup, nice and hearty. Hope you will enjoy.

Ham Soup

2-3 lbs ham
1 large onion, minced
5 cups potatoes, peeled and cubed
large handful of noodles
3 quarts milk

Cook ham in water until soft, cut up and set aside the meat

Cook the potatoes & onions in the ham broth until tender

While potatoes are cooking, cook the noodles and drain

Add ham and noodles to the potatoes

Add the milk and bring just to the boiling point

Reduce heat and simmer 10 minutes

Serve

Cajunking-all of the above.Keep em coming!

Ann & everyone else,

I think I did it. I think I perfected my beef and barley soup. Here it is let me know what you think.

10 cups beef broth
1 1/2 - 2 pounds beef bottom round, cut into 1 inch cubes
1 (28oz) can diced tomatoes with juice
1 large onion, thinly sliced
2 medium carrots, sliced
2 celery stalks, sliced
1 pound corn (I used the corn from this summer I put away)
1 pkg frozen lima beans or peas (I think about 10 oz)
1/2 cup pearl barley
1 bay leaf
1 pkg frozen green beans (again appx 10 oz)
1 TBSP worcestershire sauce
salt to taste
cayenne to taste
black pepper to taste

In a large stock pot over medium heat, combine the tomatoes, 9 cups of the broth, beef, onion, carrots, celery, corn, limas, barley and bay leaf

Cover and bring to a boil

reduce heat to medium low, simmer partially covered, until the meat, barley and vegetables are tender, about 1 1/2 hours

Using ladle remove any foam that forms during the cooking time

add more broth if too much has evaporated

add the beans and stir, add more broth if necessary simmer for 15 to 20 minutes more.

add worcestershire and seasonings, simmer another 5 minutes

serve and enjoy

Donna, Donna,

Could I please have your oyster soup recipe? It sounds wonderful. And tell me, would it still be all right as long as I used unsalted butter? I'm afraid Plugra is a little bit out of my reach.....

Ann,

I did some digging and found Gram Pat's Ole Fashioned Split Pea Soup
Hope you like it.

1 pound dried split peas, rinsed and picked over
8 cups chicken broth
1 small ham hock
2 medium onions, chopped
2 medium carrots, peeld and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1/4 cup chopped parsley
1 1/2 tsp fresh thyme
1 bay leaf
salt to taste
black pepper to taste

croutons for garnishment

In a large pot over medium heat, combine the split peas, broth and ham hock

Cover, and bring to a boil

Simmer uncovered for 15 minutes

Skim off any foam that forms, reduce heat to medium low

Add the onions, carrots, celery, garlic, parsley, thyme, and bay leaf

Simmer partially covered until the peas and ham are very tender about 1 to 1 1/2 hours

Remove the bay leaf, discard

Remove the Ham hock, chop the meat, discard the bone set aside

Puree soup in blender or food processor, or if you have a stick blender puree it in the pot.

Return the ham to the soup

Season with salt and pepper to taste, reheat

Garnish with home made croutons

Serve & Enjoy

I took this picture when I was at the farmers' market this morning - my idea of a perfect beginning for split pea soup.

Yep, looks like the ones I just bought at our local farmer's market. Bean soup tomorrow, for sure.

quote:

Originally posted by cajunking

Ann,

I did some digging and found Gram Pat's Ole Fashioned Split Pea Soup
Hope you like it.

1 pound dried split peas, rinsed and picked over
8 cups chicken broth
1 small ham hock
2 medium onions, chopped
2 medium carrots, peeld and chopped
2 stalks celery, chopped
4 cloves garlic, minced
1/4 cup chopped parsley
1 1/2 tsp fresh thyme
1 bay leaf
salt to taste
black pepper to taste

croutons for garnishment

In a large pot over medium heat, combine the split peas, broth and ham hock

Cover, and bring to a boil

Simmer uncovered for 15 minutes

Skim off any foam that forms, reduce heat to medium low

Add the onions, carrots, celery, garlic, parsley, thyme, and bay leaf

Simmer partially covered until the peas and ham are very tender about 1 to 1 1/2 hours

Remove the bay leaf, discard

Remove the Ham hock, chop the meat, discard the bone set aside

Puree soup in blender or food processor, or if you have a stick blender puree it in the pot.

Return the ham to the soup

Season with salt and pepper to taste, reheat

Garnish with home made croutons

Serve & Enjoy

Cajunking,

This is by far one of the best pea soup recipes that I have ever made or had and I've had LOTS. Thank you so much for sharing the recipe!

ailsa

Thank you

If Gram pat was still alive she would love to hear you liked it, I know I did.

She was a remarkable cook.

My Grandfather's sister is an old order church of the brethren, Yes this is not technically a soup, (more like a chicken and noodles) but it is a great cold winter day good food.

Chicken Pot Pie

1 3 1/2 - 4 lb chicken
4 medium-sized potatoes, peeled and cut into chunks
1 onion, diced
2 small carrots, chopped
salt and pepper
pot pie squares (recipe follows)

Cook the chicken in 2 quarts water until it is partly tender.
Then add the potatoes, onion and carrots
Cook until everything is completely tender
Remove meat from bones and set aside

Bring broth to a boil
Drop pot pie squares into boiling broth
Cook 20 minutes or until tender
Return chicken to the broth
season

serve steaming hot


Pot Pie Dough

2 eggs
2 cups flour
2-3 TBSP cream

Break the eggs into the flour
Work together adding the cream to make a soft dough
Roll out as thin as possible
cut into 1" x 2" rectangles with sharp knife
Drop them into the boiling broth

Hope yall enjoy

Hello All,
I'm not a soup maker, but my wonderful wife is super at making and creating soups.
Last week she made a soup that was a delight...her it is...
3 tbs. of olive oil
3 cloves of garlic, minced
1 to 2 cups of mushrooms, chopped (your choice of mushrooms)
1/4 pound or so of prosciutto, chopped
1 head of escarole (or other bitter green) roughly chopped
2 or 3 cans of chicken broth
optional: 1 can of cannellini beans (drained and rinsed)

Heat olive oil and saute garli. About 1 minute, add mushrooms and prosciutto, and continue
to saute for about 1 or 2 minutes. Add escarole, ( and a little more oil if necessary)
and saute until escarole is wilted. Add broth, (and cannellini beans if using); heat through or
bring to boil. Serve with grated parmesan cheese or romano on top.

Enjoy,
Fieldthistle

Wow!!!I am overwhelmed!!Which one to make 1st???All look wonderful,but as I have been waiting for a pea soup recipe,and I happen to have a spare ham hock.......

quote:

Originally posted by annpeeples

Wow!!!I am overwhelmed!!Which one to make 1st???All look wonderful,but as I have been waiting for a pea soup recipe,and I happen to have a spare ham hock.......

funny how that happens isn't it

Bean and Beer Soup with Ham

This is a hearty soup I make for Football get togethers

2 TBSP Veggie oil
1 cup yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
6 cups chicken broth
1 can beer
1 tsp worcestershire sauce
Hot sauce to taste ( I like a lot)
1/2 tsp dried marjoram
1 tsp dried thyme
1 tsp salt
freshly ground black pepper to taste ( I like a lot)
2 (15 oz) cans Great Northern beans, drained and rinsed
3 cups cubed ham
1/4 cup parsley, chopped
1/4 cup green onions, chopped
1 cup cheddar cheese, grated
pretzels, crushed

In large soup pot over medium heat warm the oil

Add veggies and garlic, saute until tender (about 5 mintues)
Add remaining ingredients except toppings
Reduce heat to medium low
simmer, uncovered until flavors are blended (about 30 minutes)

For a thicker soup, puree two cups of soup in blender and return it to the soup

top each bowl with green onions, cheese, and crushed pretzels

enjoy

How about some homemade Pasta e Fagioli.

White Navy or Great Northern Beans
One can Italian Stewed Tomatoes
Three Cloves Garlic
One Large or Two Small Carrots
One Large Stalk of Celery
Basil
Oregano
Red Pepper
Salt & Pepper
Olive Oil

My mother would buy raw beans and start from scratch. I use three cans of Bush's beans rinsed in a colander, cover with water and add a can of chopped Italian Stewed Tomatoes. Throw in a little Olive Oil, finely chopped Garlic, Carrots, Celery, a dash of Basil, Oregano, Red Pepper, and S&P. Simmer for an hour, cool it down, and put in the refrigerator for at least one day. When you’re ready to eat it heat the beans, boil up some thin spaghetti, and mix together. Make a small salad, cut up some crusty bread, and you’re good to go.

John

Smoked Salmon Chowder

2 TBSP butter
1 TBSP veggie oil
1 cup yellow onion, chopped
3 cloves garlic, minced
3/4 cup celery, diced
1/3 cup a-p flour
6 cups fish stock or chicken stock
2 russett potatoes, peeled and diced
1 tsp tarragon, dried
1 tsp thyme, dried
1/2 tsp dill weed, dried
1 tsp paprika, smoked
8 oz smoked salmon, skin removed and flaked
1 TBSP lemon juice
3-4 drops hot sauce
1 tsp salt
Freshly ground pepper to taste
1/4 cup dry white wine
1 cup half and half

In a large dutch oven over medium heat, melt butter witht heoil
Add onion, garlic and celery, saute until veggies are tender (5 minutes)
Add flour, stir until bubbly
Add stock, stir until slightly thickened
Add potatoes, tarragon, thyme, dill & paprika cover and simmer until potatoes are tender (15 minutes)
Add salmon, lemon juice, hot sauce, salt, pepper and wine.
Simmer uncovered 10 minutes
Add half & half
simmer over low heat until heated through (5 minutes)

Serve & Enjoy