- 100 GRAM BACON, sliced and fried
- 2 ONIONS, chopped
- 1 LEEK, chopped
- 3 POTATOES, in cubes
- 3 CUPS MILK
- 2 CUPS FISH STOCK
- 2 TBSP LEMON JUICE
- 200 GRAM SMOKED FISH
- 1/2 TBSP THYME
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- 200 GRAM ALMONDS
- 200 GRAM OLIVE OIL
- 2 CLOVES GARLIC, mashed
- 50 GRAM WHITE WINE
- 1 APPLE, sliced thinly with skin
- 4 TBSP CREAM
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Fry the onions and
the leek for 5 minutes. Add the stock, the thyme and the potatoes and
boil for 15 minutes. Puree the soup, add the milk and reheat. Add the
smoked fish and lemon juice. Decorate with bacon.
I prepared the chowder with some remaining smoked eel, but you can
use any smoked fish, like salmon or halibut.
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Bring water to the
boil and put the almonds in for one minutes. Dry them, and take off
the brown skin. Put them in the food processor, together with the olive
oil, the garlic and the white wine and 1/2 teaspoon salt and puree them.
Keep a few behind for decoration. Add the cream and half a liter of
water, stir well. Put in the fridge for at least 2 hours. Decorate with
the apple and the sliced almonds.
This soup comes from Andalucia.
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