Fish Soup with Leek & Potato

• There is a popular English Leek & Potato soup, which is pureed, this one is quite different.
• I have earlier posted 2 Leek soups  Leek soup with caraway seeds and Leek soup.

INGREDIENTS

• 300 – 350g of white fish (cod, haddock or pollock)
• 1 medium onion
• 2 leeks – the white part
• 3 medium potatoes (floury type are best)
• 2 tablespoons of butter  – to fry the onions
• 1½ litres of vegetable stock
• 2 bay leaves
• 4 grains of allspice
• 4 grains of black pepper
• 125ml soured cream
• Salt & Pepper to taste – if needed.
• *
• Large handful of chopped flat leaved parsley to serve.

Method

• Chop the onion into small pieces.
• Lightly fry in the butter but do not brown.
• Chop the leek into small rings and add to the onions and butter.
• Stir and lightly fry – again do not brown.
• Add the stock, bay leaves, allspice and black pepper.
• Bring to the boil and then lower the heat.
• Start to simmer gently.
• Chop the potatoes into small pieces and add to the soup.
• Boil gently for around 15 minutes until the potatoes are nearly cooked.
• Add the fish and cook for about 10 minutes.
• Break up the fish into small pieces.
• Season if needed.
• Stir in the soured cream.
• Add chopped parsley leaves to serve.

Royal Doulton Burgundy soup plate

One of my testers thought this was the best ever!