potato-leek soup with fish

5.0(97)

by Pierre Franey

Appetizer

Servings

4 servings or more

Total time

45 min

Calories / serving

554 kcal

Ingredients (11)

serves

4 medium leeksleek
4 large potatoespotato
2 tablespoons butterbutter
1 cup finely chopped onionsonion
1 tablespoon finely chopped garlicgarlic
1 teaspoon curry powdercurry
6 cups waterwater
1 bay leafbay-leaf
Salt and ground white peppersalt-and-pepper
1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
1/4 cup heavy creamheavy-cream

Instructions (3 steps)

01Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
02Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
03Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.

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Rich recipe — supports nutrition-aware planning.