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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.
- 6 pieces White fish
- 3 cups Small prawns
- 1 Swede (Rutabaga), 1/2" dice
- 1/2 Celery Root (Celeriac), 1/2" dice
- 3 Potatoes, 1/2" dice
- 5 Carrots, medium, 1/2" dice
- 1 White or yellow onion, large, diced
- 3-4 sprigs Thyme
- 3 Garlic cloves
- 1 1/4 cups Heavy cream (300ml)
- 6 cups Chicken stock or water (1.5L)
- 1 Bay leaf
- 2 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.