Pacific sockeye salmon is perfect for a hearty chowder
Soup can be a tricky dish to prepare. I enjoy experimenting with various stews, bisques, broths, and soups for one-bowl meals, but I learned recently that one can judge a restaurant’s mettle based on its soups, due to timing (the delicate texture of many vegetables, meats, or fish) as well as the intricate balance of correct seasonings in a liquid base.
Before I delve into the Pacific salmon chowder I made recently, I have a few more pictures from my recent holiday in England and Scotland, to follow up on my last post.
No salmon on the menu, but the chicken-ham-leek pie was tasty at a 13-century thatched roof tavern in Honeybourne, England.
Also in the Cotswolds, the village of Snowshill is picture-pefect:
Nearby in Bath, the Sally Lunn House dates back to 1452 and features a restaurant (home of the famous Sally Lunn Bun) and a kitchen museum. One can only guess what this mannequin is cooking up:
Exmoor National Park has rolling hills and sweeping vistas, such as this view from the town of Selworthy:
Up in Scotland, salmon would have been a meal fit for a king at Caerlaverock Castle, south of Dumfries:
Up in the Highlands, these deer sculptures could very well be seeking salmon:
To end this travelogue with a food-related picture from Dumfries, Scotland, I say Crabbie’s adult ginger beer would be a fitting companion to salmon chowder:
For the recipe….