Name: Michele’s Foundation Soup
Yield: Makes: 4 servings
Ingredients: 4 medium-size boiling potatoes; 2 cups fish stock or water or 2 bottles (8 ounces each) clam juice; ½ teaspoon dried herb, such as thyme, marjoram, or oregano; Salt; 1 to 1½ pounds fish fillets, such as monkfish, halibut, fresh tuna, or cod; 2 to 3 drops Tabasco sauce; ½ cup fresh herb leaves such as parsley or dill (optional); 2 ribs celery (optional); 2 tablespoons vegetable or olive oil; 2 large onions; 4 to 6 carrots; 1 can (14 ounces) Italian plum tomatoes; ⅓ cup dry white wine

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

I named this chowder “foundation” soup because it is the perfect example of a hearty basic soup that can change character throughout the week to please your family’s individual tastes and needs. It is both easy to prepare and full of American down-home goodness.

If you double or triple the base and freeze it in 2-cup portions, you can then thaw the frozen portions any night of the week and finish it with potatoes and seafood (also see the variations for other ideas).

To make