Fish and leek soup recipe
information
Preparation time: 15 minutes,
Cooking time: 20 minutes,
Calories: 177 per portion
ingredients
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
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.
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.
serving amount
serves 4
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