So, I bet you thought I forgot to blog my soup today, yes?
Ha! It is to laugh! I do not forget to make a soup. I only make it late in the evening and serve it at 1:15 to my beloved drinking buddies who hang out with me of a Monday night.
After you've been out sipping hot toddies and avoiding the embraces of hippies named Daniel (yes, I'm talking to you, Miss Angel) and drinking ill-advised tequila shots and oh, having a fabulous time at the Portland Spelling Bee, this soup will restore whatever spring is missing from your step. And if there's already plenty o' spring in your step, this soup will turn you into a one-woman disco inferno.
Suggested soundtrack: Iggy and the Stooges, and nothing else.
Serves 4, theoretically, but 8 of us ate it and no one complained.
3 slices decent bacon, chopped
1 onion, chopped
2 stalks celery, chopped
4 potatoes, peeled and chopped into 1" pieces
S&P, and plenty of 'em
1 cup water
2 cups milk
1 pound skinless salmon fillet, cut into 1" pieces*
1 Tbsp butter
1/4 cup chopped fresh dill
Heat a soup pot over medium heat; add bacon. Cook until just crisp. Remove with a slotted spoon to a plate lined with paper towels; set aside.
Add onion, celery, potatoes and salt and pepper to pot. Cook until onion is barely tender, about 5 minutes. Add water. Bring to a boil; cover, reduce heat and simmer until potatoes are just tender, about 10 minutes.
Add milk; return to a simmer; add salmon, butter and dill and cook until salmon is just cooked through, about 5 minutes.
Ladle into shallow plates. Sprinkle cooked bacon overtop. Serve forth to much acclaim. Acclaim will be greater if your friends are drunk. Your friends are greater if they are (a) drunk, and (b) willing to come to your house for salmon-potato chowder at 1 a.m. so that you don't mess up your stuntblog.
I love you guys with all the love I have to give. Mwah.
*A funny thing to see: a semi-drunk girl cutting the skin off a decidedly non-skinless salmon fillet. Hahaha. Hilarity ensues. Ow. My thumb. My fingers.