John Kruusi and Jen Grantham run a food blog called Crustcrumbs in which they focus on the visceral reaction caused by eating food in scenarios that act as the perfect compliment to a specific dish. For their perch soup recipe they head out to the Blue Mountains of Canada to paint the perfect picture for their readers, but they are not trying to fool anyone by making it seem that the adventure is all theirs.
The idea is to bring light and glory to the culture of Ice Fishing and feature the locals who make it possible for anyone to enjoy.
Perch Soup
Serves 4 as a light lunch
4 small whole yellow perch, cleaned
2 liters cold water
1 fresh bay leaf
5 allspice berries
5 whole white peppercorns
1 teaspoon coarse sea salt
1 leek, sliced finely, tops reserved
8 leaves savoy cabbage
4 tablespoons unsalted butter
fennel fronds, for garnish
salt and pepper to taste
Read the full article at www.crustcrumbs.com