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TThe taste of smoked herring goes well with cream soup. You can use a tipper, hot smoked salmon or smoked trout instead. Vichyssoise, as this soup is also known, is traditionally served cold, but it is also very good warm.
Times
Preparation time: 5 minutes
Cooking time: 35 minutes
Serve
two
Ingridients
- 1 tablespoon butter
- 1 leek, only white and light green parts, thinly sliced
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 2 tablespoons white wine
- 285 g of peeled potatoes, peeled, cut into 2 cm cubes
- 500 ml of vegetable broth
- 60 ml of single cream
- 60 g of watercress, leaves only
- ¼ teaspoons grated nutmeg
- 2 hot smoked herring (or other smoked fish), filleted
- 2 twigs of cress, leaves only
- Extra virgin olive oil
Method
- Preheat oven to 90C / 70 fan / lowest gas mark.
- Melt the butter in a large saucepan over medium heat. Add leeks, shallots and garlic. While stirring, cook for one to two minutes until slightly softened before adding the wine. Reduce heat, cover and simmer vegetables for 10 minutes until softened. Do not let the vegetables brown. Rinse the potatoes under cold running water to remove some starch, then add to the pot. Immediately add the broth and bring to a boil. Reduce heat and cook uncovered until potatoes are softened, about 15 minutes.
- Add the cream and cook for another 5 minutes. Add most of the watercress (save some for garnish) and nutmeg, then turn off the heat. Mash the soup into a puree with a stick mixer or transfer it to the mixer in batches and mash. Season with salt and pepper. Keep warm.
- Place the fish on a baking sheet and preheat the oven for 6 to 8 minutes. Cut the fish into large pieces. Serve the soup garnished with fish, reserved watercress and cress. Drizzle olive oil over the top.
The recipe from Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking by Bart van Olphen was published by The Experiment (£ 18.99). Order your copy from Telegraph Bookstore.
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