Adirondack Soup Recipes

Steps:

• Remove the skin from the smoked haddock. Either ask your fishmonger to do this or, using a sharp filleting knife, start at the thinnest end and carefully wiggle your knife to separate the skin and the flesh. Keep going, keeping your knife close to the flesh, until the skin is removed. Keep the skin.
• In a large pan, sweat the onion in the butter until soft but not coloured, then add the potatoes and cook for a few mins more. Put the haddock skin in the pan, cover with the chicken stock and slowly poach until the potato is soft.
• In another pan, bring the milk and cream to the simmer. Place the smoked haddock in the pan and cook for 3-4 mins until just cooked. Remove and keep warm, reserving the milk and cream.
• Remove the fish skin from the soup and blend until smooth. Add the reserved cream and milk to get a smooth creamy finish and season with black pepper and a little salt.
• Fry the pancetta in a dry pan until crisp. Keep warm. In soup bowls, place some smoked haddock and crisp pancetta, then pour on the soup. Drizzle with the maple syrup and sprinkle with chopped chives.

Steps:

• Melt the butter in a 3-quart saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the potatoes, stock and bay leaf and heat to boiling over medium-high heat. Cover and simmer until the potatoes are tender, about 25 minutes. Remove the bay leaf.
• In batches, carefully purée the mixture in a blender or food processor. (Do not overblend or potatoes will get gluey.) Place in a clean saucepan and stir in the milk or cream. Season with nutmeg, pepper and salt.

Steps:

• Combine everything but mixed vegetables in the slow cooker.
• Cover & cook 8-10 hours on low.
• Add mixed vegetables.
• Cover & cook an additional hour on low.

Steps:

• In a food processor or blender, purée garlic, cucumber and avocado, scraping down sides if necessary. Add buttermilk, 3/4 cup water, dill, salt, a pinch of cayenne, black pepper and half the orange juice. Blend until smooth.
• Add remaining orange juice in increments until you like the flavor. Cover and refrigerate. Serve soup chilled, garnished, if desired, with shrimp tossed with olive oil and lime juice.

Steps:

• Combine everything EXCEPT cilantro and sour cream in crock-pot.
• Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
• If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.