Migelo: “I’ve arranged for some replacement goods from Tomaj over at the Sandsea.”
Vaan: “So you want me to go to the tavern to pick ’em up.”
Migelo: “Actually, I asked Kytes to do that. Wouldn’t you know he’s gone missing on me, too. Bah. I can’t leave my shop, and I’ve Penelo on another chore at the moment, you see. I want you to run over to the Sandsea and fetch Kytes back! What do you say?”
Vaan: “Sounds wild.”
Potatoes don’t freeze well (they tend to get mealy), so divide this recipe in half if it’s more than you can eat within a week.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, peeled and diced (about 1½ cups)
- 1½ cup chopped celery stalks (about 6 stalks)
- About ½ bottle of white wine, such as Pinot Grigio (1½ cups)
- 8 cups chicken broth
- 2 or 3 sprigs fresh thyme
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 cups heavy cream
- 2 cups milk
- 1 16-ounce package frozen corn kernels
- 1 pound smoked peppered salmon, flaked into pieces
- 4 6-ounce cans of skinless boneless salmon, drained
- 2 tablespoons hot sauce, such as Cholula or Tapatio
Heat butter and oil in a large soup pot over medium-high heat. Add onions and cook for 10 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly. Add celery and cook, uncovered, for 5 minutes. Add wine, broth, and thyme and bring to a boil.
Add potatoes, cream, and milk. Reduce heat, cover, and simmer until potatoes are tender, about 1 hour, being very careful not to let the milk boil. Stir in corn, salmon, and hot sauce and continue to simmer, uncovered, until corn is tender, about 5 minutes. Remove thyme springs and serve.
Makes about 15 heaping 1-cup servings. Per serving: 366 calories, 20 g. fat, 8.3 g. saturated fat, 0.3 g. poly. fat, 1.9 g. mono. fat, 73.4 mg. cholesterol, 846 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 480.9 mg. potassium, 27 g. carbohydrates, 3.1 g. fiber, 22 g. protein, vitamin A 10%, vitamin C 10%, calcium 7%, iron 6%