Bucktown Soup
Makes about 8 cups, enough for 4 main-course or 8 appetizer servings.
Seasoning Mix:
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic
¾ teaspoon dry mustard
2 tablespoons olive oil
2 cups chopped onions, in all
1½ cups chopped celery, in all
2 cups sweet potatoes, peeled and cut into ¼-inch
cubes, about 2 large (1 pound each), in all
4½ cups fish stock, preferably, or chicken stock, in all
2 teaspoons minced fresh garlic
3 tablespoons all-purpose flour
2 tablespoons freshly squeezed lime juice,
about 1 medium lime
2 cups heavy cream
8 ounces good quality smoked fish fillets,
such as trout, mackerel or salmon, cut into
1-inch pieces
Combine the seasoning mix ingredients in a small bowl.
Heat the oil in a heavy 3-quart pot over high heat just until the oil
begins to smoke, about 3 to 4 minutes. Add 1 cup of the onions, 1 cup
of the celery, 1 cup of the sweet potatoes, and 2 cups of the stock.
Stir well, then cover and cook for 5 minutes. Remove the cover, stir
well, and cook for 2 minutes. Stir in the garlic and the seasoning mix
and cook for 2 more minutes. Stir in the remaining onions and celery,
re-cover, and cook for 2 more minutes. Add ½ cup stock and the remaining
sweet potatoes. Stir well, then re-cover and cook for 2 more minutes.
Uncover and stir well, then re-cover and cook for 2 more minutes.
An immediate saltiness rises above a very subdued middle taste, led by a
sweet, boiled onion flavor. The final taste fades in the mouth.
Uncover and stir in the flour, then stir constantly until the white is
no longer visible. Stir in 1 cup of the stock, then re-cover and cook
for 4 more minutes. Uncover, stir in the remaining stock and the lime
juice, then re-cover and cook for 3 minutes. Now notice the very unusual
taste produced by the combination of lime juice, cream and the natural
sweetness of the vegetables. For a brief moment, the flavor suggests a
lime dessert, then the taste changes to an herbal creaminess. Uncover,
add the cream and the smoked fish, stir gently but well, then re-cover
and cook for 4 more minutes. Bring just to a boil, then reduce the heat
to medium-low and simmer for 15 minutes. Serve hot with plenty of dark
bread.
Copyright © 2000 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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