If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This soup was born from refrigerator refugees: some sullen root vegetables on the verge of a compost grave, half a carton of heavy cream and some standby frozen fish and prawns. The seafood is not a must, the vegetables are sturdy enough to stand on their own.
pieces White fish
cups Small prawns
Swede (Rutabaga), 1/2" dice
Celery Root (Celeriac), 1/2" dice
Potatoes, 1/2" dice
Carrots, medium, 1/2" dice
White or yellow onion, large, diced
cups Heavy cream (300ml)
cups Chicken stock or water (1.5L)
tablespoons Olive oil or butter
- Heat olive oil or butter in large stock pot over medium heat.
- Add the onions and sauté until soft and translucent, about 5-10 minutes.
- Add garlic and continue to sauté for one more minute.
- Strip leaves from thyme sprigs and chop, then add to the onions and garlic.
- Add in diced vegetables and bay leaf and stir to combine. Sauté for one or two minutes.
- Add stock and bring to boil. Reduce heat and simmer until vegetables are cooked, but maintain their shape and have a slight bite, about 20-25 minutes.
- Add cream and stir to combine.
- Using a hand blender, blend one corner of the pan to thicken the soup slightly.
- Add fish, either in chunks or whole, and prawns if using and poach gently in soup for 3-4 minutes.
- Stir to combine and gently break up fish fillets.
- Serve in deep bowls, sprinkled with chopped parsley or dill and with plenty of crusty bread.