Food > Recipe Directory > Courses/Meal Type > Soup > Fish and Leek Soup
Fish and Leek Soup Recipe
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.
- Serving(s)
- 4 to 6
| Per each of 6 servings: about | |
|---|---|
| Calories | 371 |
| Protein | 25 g |
| Fat (total) | 17 g |
| Sat. Fat | 10 g |
| Carbohydrate | 30 g |
| Fibre | 3 g |
| Cholesterol | 119 mg |
| Sodium | 842 mg |
| Calcium | 11 % RDI |
| Iron | 20 % RDI |
| Vitamin A | 17 % RDI |
| Vitamin C | 30 % RDI |
| Folate | 22 % RDI |
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Source
Homemakers Magazine: October 2006
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