Maritime Soup
This is the bfia version of a bisque that the Somerset Club in Boston served during the mid-twentieth century along with all kinds of savories and pies of English origin, all masquerading under French names. The recipe is not absolutely authentic and has a distinctively Yankee, that is to say chowder, flavor.
- About 1 ½ - 2 oz diced salt port (or a chunk about 1 ½ - 2” square)
- 1 cup diced onion
- 3 cups shrimp stock
- 1 cup clam broth
- 2 cups peeled and diced potatoes
- a bay leaf
- cayenne to taste
- 1 teaspoon salt
- 8-12 shelled raw shrimp
- about ½ cup heavy cream
- 2 Tablespoons chopped parsley
- Cook the salt pork in a heavy pot over medium heat until the fat is rendered and the meat begins to crisp.
- Reduce the heat to low, stir in the onions and cook until they soften but do not brown.
- Add the stock, broth, potatoes, bay, cayenne and salt. Bring to a boil, reduce the heat to low and simmer the soup until the potatoes become quite soft.
- Discard the bay and puree the soup (an electric immersion blender is handy).
- Drop the shrimp into the soup and simmer just until they curl lightly.
- Stir in the cream and a generous grind of pepper, taste for salt, and serve sprinkled with parsley.
Notes:
- Stirring a pinch of curry powder into the soup at the end of Step 2 does no harm.
- Substituting more shrimp stock for the clam broth renders the soup less Yankee and more English.