Fish and Leek Soup
Use haddock, cod, pollock, halibut or other whitefleshed fish for this delicately flavoured soup. Serve with French or Italian bread.
Ingredients
- 3 tbsp (45 mL) butter
- 3 leeks, white and light green part only, chopped
- 1 onion, chopped
- 1 bay leaf
- 3 tbsp (45 mL) all-purpose flour
- 1-1/2 tsp (7 mL) salt
- 3/4 tsp (4 mL) dried thyme
- 1/4 tsp (1 mL) white pepper
- Pinch nutmeg
- 1 bottle (240 mL) clam juice
- 3 potatoes, peeled and cut into chunks
- 2 white turnips, cut into 8 chunks each
- 3/4 cups (175 mL) whipping cream
- 1-1/2 lbs (750 g) fish fillet, cut into chunks
- 1 green onion, thinly sliced
Preparation
In soup pot, melt butter over medium heat; fry leeks, onion and bay leaf until soft but not browned, about 8 minutes. Sprinkle in flour, salt, thyme, pepper and nutmeg; fry, stirring, for 1 minute. Stir in clam juice and 6 cups (1.5 L) water. Bring to boil, stirring; add potatoes and turnips. Reduce heat and simmer until vegetables are tender, about 20 minutes.
Stir in cream; bring to simmer. Add fish; cover and poach until almost simmering and fish flakes easily, 5 to 7 minutes. Stir in green onion.
Makes 4 to 6 servings.
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