Home

Fish and vegetable soup

Do not allow the vegetables to brown, or the soup will be light brown instead of pale and creamy.

ingredients

serves 4
225 g (8 oz) cod steaks, defrosted if frozen, bones and skin removed and cut into 2 cm (3/4 inch) pieces
1 tablespoon vegetable oil
1 small onion, chopped
2 potatoes, cut into 1 cm (1/2 inch) dice
2 carrots, cut into 1 cm (1/2 inch) dice
25 g (1 oz) plain flour
300 ml (1/2 pint) warm milk
600 ml (1 pint) warm chicken stock
1 bay leaf
salt and freshly ground black pepper
50 g (2 oz) peeled prawns
1/2 bunch watercress, stalks removed, to garnish

method

1. Heat the oil in a large saucepan, add the onion, potatoes and carrots and cook over gentle heat, stirring, for 3 minutes.

2. Sprinkle in the flour, stir for 1 minute, then remove from heat and
gradually stir in the milk and stock.

3. Return the pan to the heat and bring to boil, stirring. Lower heat, add bay leaf and salt and pepper to taste. Simmer for 15 minutes.

4. Add the cod to the pan and simmer for a further 10 minutes.

5. Discard the bay leaf, stir the prawns into the soup and heat through for 5 minutes. Taste and adjust seasoning, then pour into warmed individual soup bowls and garnish with the watercress. Serve the soup at once.

What did you think?

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved