This Indigenous-inspired simple soup brings together fresh smoked fish and flavourful foraged ingredients. White hominy corn is one of many varieties of corn. It is larger and does not overcook in water, which makes it ideal to use in soups.
- 20 mL (1 ½ tbsp) sunflower oil
- 125 mL (½ cup) wild or commercial leeks, finely chopped
- 15 mL (1 tbsp) fresh sage, chopped
- 15 mL (1 tbsp) fresh mint, chopped
- 4 smoked fish fillets (about 200 g)
- 30 mL (2 tbsp) maple syrup, divided
- 1.5-2 L (6-8 cups) water
- 1 ½ cans (1 ½ x 540mL/19 oz) white hominy corn
- In a large soup pot, heat oil over medium heat. Sauté leeks, sage, and mint for 2 minutes or until tender.
- Add smoked fish, 15 mL (1 tbsp) maple syrup, and enough water to cover by about 7.5 cm (3 inches). Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
- Drain and rinse hominy and stir into soup. Season with 15 mL (1 tbsp) maple syrup.
- Serve with your favourite toasty whole grain bread.
- You can use any smoked fish fillets. Smoked rainbow trout pairs well with this soup.
- You can substitute cooked wild rice or yellow corn for the white hominy corn.