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.
http://acrusteaten.wordpress.com/2013/03/14/winter-vegetable-chowder/ —PamiHoggatt
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Ingredients
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6 pieces
White fish
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3 cups
Small prawns
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1
Swede (Rutabaga), 1/2" dice
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1/2
Celery Root (Celeriac), 1/2" dice
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3
Potatoes, 1/2" dice
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5
Carrots, medium, 1/2" dice
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1
White or yellow onion, large, diced
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3-4 sprigs
Thyme
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3
Garlic cloves
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1 1/4 cups
Heavy cream (300ml)
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6 cups
Chicken stock or water (1.5L)
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1
Bay leaf
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2 tablespoons
Olive oil or butter
Directions
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Heat olive oil or butter in large stock pot over medium heat.
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Add the onions and sauté until soft and translucent, about 5-10 minutes.
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Add garlic and continue to sauté for one more minute.
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Strip leaves from thyme sprigs and chop, then add to the onions and garlic.
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Add in diced vegetables and bay leaf and stir to combine. Sauté for one or two minutes.
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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.
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Add cream and stir to combine.
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Using a hand blender, blend one corner of the pan to thicken the soup slightly.
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Add fish, either in chunks or whole, and prawns if using and poach gently in soup for 3-4 minutes.
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Stir to combine and gently break up fish fillets.
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Serve in deep bowls, sprinkled with chopped parsley or dill and with plenty of crusty bread.
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