What? You don't know what freezer soup is?? It's the home version of "Cream of Walk-In soup," or a soup that's made with whatever is available.
My version was made with summer corn, a chicken back, two small salmon, mirepoix, white wine, lemon and cream.
When I make freezer soup, I usually start with the items that fall out of the freezer when I open it. In this case, it was the fish and chicken back. All are oddly shaped and tend to shift. My freezer isn't so much a freezer as it is a very cold airplane overhead bin. Open with care as contents may have shifted in flight.
This is my freezer. I have stocks, soup, remy (weak beef or chicken stock), black beans, jook, tongue, borscht, more stock, various stew veggies and a crap load of misc stuff like smoked ham hocks and bacon ends.
I thawed the fish and chicken back. I made a quick chicken stock with the chicken back, onion, celery and carrot (and water).
I filleted the fish. The bones went into a saute pan of white wine, water, onion, carrot, celery, lemon, bay leaves, and peppercorns. I first poached the carcasses, then the fillets. It made a lovely fumet. French for fish broth.
I chopped more mirepoix (50% onion, 25% carrot, 25% celery), sauteed it and added the chicken stock (about a quart) and the fish fumet. I tossed in two medium red potatoes (small dice), simmered it for 10, and added a pint of corn that I got at the height of the summer and froze. Once it came back up to a simmer, I added a cup or so of heavy cream.
OMG it was delicious.
I served it with fresh cornbread from a cool, old Southern recipes softcover cook book I got back in the 1980s. It's actually more of a pamphlet than a book. Here's the recipe for perfect cornbread:
(Adapted from: "Southern Cook Book, 250 Fine Old Recipes" Edited by Claire S Davidson and Ann Goodman, 1987)
2 Tbsp sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1 cup cornmeal
1 cup half and half or buttermilk (or put a couple drops of lemon juice in milk or half and half to make your own buttermilk)
1 egg, beaten
7 Tbsp butter (divided use)
Optional: 1/2 cup shredded cheddar
Melt 5 Tbsp butter
Preheat oven to 425 degrees
Put 2 Tbsp butter in a cast iron frying pan, put in the oven to melt the butter.
Combine dry ingredients in a large bowl. In another bowl, combine wet ingredients (including the 5 tsps of melted butter). Blend until just mixed. Pour into preheated frying pan. Bake for 20 minutes until a toothpick inserted in the center comes out clean.
One would think you could melt all the butter in the cast iron frying pan but don't. Melt it separately -- because measuring hot, melted butter in an iron frying pan is difficult.
The post-holiday season is quiet in the restaurant business which translates to fewer hours. I have a well-endowed freezer so I'll be making a lot of fresh-from-the-freezer meals while I dream of springtime.
Cultural note: BFF and neighbor Priscilla, who is from the South (Georgia to be precise) told me to never mention to a southerner that I put cheddar cheese in cornbread. Apparently it just ain't proper. Bless your heart. Me thinks the south will never rise again because they get their panties in a jumble over the silliest things.
Stay warm, OK?