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Potato Leek Soup

Ingredients: 1 tsp. olive oil 1 medium onion, finely chopped 1/2 lb. leeks, well cleaned and finely chopped 1 shallot finely minced 1 ounce Canadian bacon, finely diced 1-1/4 lbs. potatoes, peeled and quartered 3-1/2 cups chicken broth 2 tbsps. fresh dill, finely chopped Salt and pepper, to taste

Instructions: Heat oil in a large stockpot over medium heat. Add the onion, leek, shallot and Canadian bacon, and cover. Sweat for 10 minutes, stirring once or twice. Add the potato, chicken broth and dill; cover and simmer for 30 minutes, or until the potato is tender. Remove a cup of the soup thus far and blend/ food process. Puree then whisk back into the remaining soup to thicken. May blend more soup if you want a smoother texture or blend more potatoes to thicken. Season with salt and pepper to taste.

Anonymous Contribution

Italian Fish Stew

Ingredients: 2 tbsps. olive oil 1 small onion, thinly sliced 3 cloves garlic, minced 1 (28 oz.) can diced tomatoes, with their juice. 1/2 cup water 1 tsp. salt 1 tsp. dried oregano 1/2 tsp. cayenne pepper 1 lb. white fish, (cod or halibut) cut into pieces

Instructions: In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring frequently, until it begins to soften. Add the garlic and cook for 1 minute stirring frequently. Add the tomatoes, water, salt, oregano, and cayenne pepper and bring to a simmer. Simmer for 5 minutes. Add the fish caver the pot. And simmer for about 5 minutes more, until the fish is cooked through. Serve hot. Note: The firmer the fish, the better, so something like cod or halibut is your best bet.

Anonymous Contribution, Italy

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