Leek Cream Soup with Fish
A creamy leek soup featuring fresh ingredients from the cream soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 stalks leeks
- 1 onion
- 1 Garlic clove
- 200 g starchy cooking potatoes
- 1 tbsp butter
- 150 g dry white wine
- 600 ml Vegetable Broth
- 400 g fish fillet (e.g., redfish, black cod, pollock)
- 100 ml heavy cream
- Salt
- a splash of lemon juice
- black pepper
- nutmeg
- dill for garnish
Instructions
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1.
Halve the leeks lengthwise, clean and wash thoroughly, then slice into strips. Peel and finely chop the onion and garlic. Peel and dice the potatoes. Sauté the leeks with onion and garlic in hot butter briefly. Deglaze with wine, add broth and potatoes, and simmer for about 15 minutes until cooked.
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2.
Meanwhile, rinse the fish fillet, pat dry, and cut into bite‑sized cubes.
-
3.
Remove roughly half of the vegetables, stir in the cream, then puree the soup finely before adding the cream back in. Add the fish and let it gently cook for 4–5 minutes on low heat. Return the vegetables, season with salt, lemon juice, pepper, and nutmeg, and serve garnished with dill.
