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Fish and leek soup

Preparation time: 15 minutes,
Cooking time: 20 minutes,
Calories: 177 per portion

ingredients

serves 4
1 small onion, thinly sliced
1 garlic clove, crushed
2 tablespoons olive oil
2 medium leeks, cleaned and cut into fine strips
2 tablespoons chopped parsley
white fish fillet, cubed
300 ml (1/2 pint) chicken stock
300 ml (1/2 pint) skimmed milk
salt and pepper
3 tablespoons natural low-fat yogurt
1 egg yolk
1 tablespoon finely chopped green pepper, to garnish

method

1. Fry the onion and garlic gently in the olive oil for 3 minutes; add the leeks and parsley and fry for a further 3 minutes. Add the cubed fish, stock, skimmed milk and salt and pepper to taste; bring to the boil and simmer gently for 10 minutes.

2. Beat the yogurt and egg yolk together. Blend with a little of the hot soup and then add to the remaining soup in the pan. Heat through gently, without boiling, for 1-2 minutes.

3. Serve piping hot, garnished with the finely chopped green pepper.

If you like a more pronounced taste of fish, replace the chicken stock with fish stock made from the skin and trimmings. This soup is substantial enough to make a light meal on a winter's day.

What did you think?

6 people have helped to review this recipe. Thankyou!

Delicious Soup
posted by Deya Chadwick @ 07:48AM, 2/03/09
I cannot have normal milk so I used soya milk instead, avoided the egg and the cream. Used sea bass fish, but I roasted it first for 15 minutes with fresh herbs salt, pepper and garlic, It was fantastic!!!
Delicious Soup
posted by Deya Chadwick @ 07:49AM, 2/03/09
I cannot have normal milk so I used soya milk instead, avoided the egg and the cream. Used sea bass fish, but I roasted it first for 15 minutes with fresh herbs salt, pepper and garlic, It was fantastic!!!
Taste great
posted by jason j @ 08:59AM, 7/14/10
Very good and easy I substituded yogurt with cream cheese
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