A delicious main course meal to be enjoyed year-round, but especially on the days when the chilly air outside makes you wish for a warm bowl of comforting soup. This soup is really delicious with smoked onion; however, if you don’t have a smoker bag, roast the onions in the oven for 15 minutes instead, and then proceed with the recipe. It will still be delicious.
FOR THE SMOKED ONION:
- 3 onions
- 1 smoker bag
- 1 teaspoon salt
- 3/4 cup Spelt roasted fine flour or Spelt Fiber Supplement
- 50 g butter
FOR THE CHOWDER:
- 1 potatoes
- 2 carrots
- 3/4 cream
- 1/2 cups milk
- 1 teaspoon salt
- 1/2 bunch fresh tarragon, leaves picked and chopped
- 6 oz warm-smoked salmon
Preheat the oven to 400°F.
Peel and halve the onions. Put the onion halves into the smoker bag and smoke them for 15 minutes in the oven, following the instructions on the bag, or in an outdoor smoker. Let the onions cool and cut them into 4 pieces. Season with salt and roll them in spelt roasted fine flour. Melt some butter in the frying pan and fry the onions until crisp.
While the onions cook, peel and cube the potatoes and carrots. Simmer them in a mixture of cream and milk until almost tender; then season lightly with salt. Add fresh tarragon leaves and remove the chowder from the heat. Cut the fish into pieces and add the fish to the soup. Divide the soup into four bowls and garnish with the smoked onions.
This soup is delicious with Spelt and Potato Flatbread or Spelt Crisp Bread.