Thursday, March 11, 2010

Spring Fish Soup

A delicious new creation. It can be made for as few as two and I have made it for four and had left overs. I depends on appetites. I wanted to make a fish soup without the usual, tomatoes, garlic and other seasonings--something lighter. This is also prettier. See next weeks recipe of the week. The invention came from using tarragon. it is important to get small sea foods and to use a pot that is quite a bit wider than is normal for soup so that the heat reaches the shellfish evenly.


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Barbara said...