With the cold and the grey that cloaks everything, I decided to produce a personal project titled "14 Days of Avocados." Daily on Instagram, I am sharing a photograph a day of a unique recipe, and once the two weeks have passed, I will be sharing them all here in their glory. And on my new website, which is coming along nicely…… (stay tuned!)
This bright project was conceived as a means to escape the last onerous days of winter, and while it may still be cold out, I've been up to my eyeballs in amazing food and loving each and every creation. The colors alone have made for a new pep in my step. We are on day five right now - click here to follow the fun!
Simultaneously, I've been participating in an ongoing soup competition, also on Instagram. Soup soothes the soul. I love making soups of all kinds to nourish myself through these frigid days.
Paths crossed with the chowder which was produced for 14 Days of Avocados - and happened to be timed nicely for the soup contest. So I decide to share this recipe in advance, because we all need to feel nourished, and everyone gets hungry just looking at it. :)
Here it is!
Winter chowder with smoked fish and avocado
1 leek, white and light green parts only, sand rinsed and chopped
3 ribs celery, chopped
2 cups frozen corn
3-5 russet potatoes, peeled and chopped
good olive oil
2 tbsp pastured butter
4 cups fish stock
2/3 cup dry white wine
1/3 cup dry vermouth
1 bay leaf
5 sprigs fresh thyme
1/4 tsp freshly grated nutmeg
1/4 tsp cayenne
sea salt and freshly cracked pepper
3/4 cup heavy cream
4 oz smoked trout or wild salmon, to top
1 avocado, diced, to top
1/4 cup parsley, finely chopped, to top
Melt butter and a glug of olive oil in a heavy bottomed pot over medium heat. Sauté leeks until they become translucent, stirring so that they do not brown. Add celery and potatoes and sauté for 5 or so more minutes. Stir every so often to keep things cooking evenly.
Add dry vermouth to pan and continue cooking until it is almost evaporated. Add stock, wine, spices, thyme, and season with salt and pepper. Bring to a simmer, cover with top slightly askew, and lower heat to low. Simmer for a half hour or so, until the flavors meld and the soup thickens a little.
Remove from heat. Add in corn and stir to incorporate. Pour cream and stir again. Taste and adjust seasoning if needed.
You can either serve this immediately, or after cooled to room temperature, refrigerate overnight and allow the flavors to meld even more. If you choose the second option, as you reheat: do not allow the soup to boil.
To serve, flake smoked fish over top, add diced avocado, and fresh parsley. Serve with crusty bread to sop every last bit up.
Remember people, the latest giveaway is still active too! Click here and scroll down to participate. Have a wonderful weekend, and make yourselves something delicious.