Fish chowder

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1
Fish chowder
  • 0:10 Prep
  • 0:35 Cook
  • Capable cooks

This fish chowder soup partners the delicate flavors of leek and tarragon with hot smoked salmon and would make a superb entree for that intimate dinner party.

Featured in
Leek recipes, Winter recipes

Ingredients

  • 25g butter
  • 2 leeks, thinly sliced
  • 2 tsp olive oil
  • 500g sebago potatoes, peeled, cut into small pieces
  • 1L Massel chicken style liquid stock
  • 1/2 cup thickened cream, plus extra for serving
  • 2 tbs plain flour
  • 4 tsp fresh tarragon, chopped, plus extra to serve
  • White pepper, to taste
  • 2 x 150g flaked hot smoked salmon fillets

Method

  • Step 1
    Heat butter and olive oil in a large saucepan over medium-high heat.
  • Step 2
    Add leeks. Cook, stirring, for 5 minutes or until softened. Add potatoes. Cook, stirring often, for 5 minutes.
  • Step 3
    Sprinkle flour over the cooked leek and potato mixture. Stir for 2 minutes. Slowly add the stock. Add 2 tsp of the fresh tarragon and simmer, partially covered, for 15 minutes. Add the thickened cream. Season with white pepper. Stir through another 2 tsp chopped fresh tarragon.
  • Step 4
    Divide 2 x 150g flaked hot smoked salmon fillets among bowls. Pour over soup. Sprinkle with fresh tarragon leaves.

Nutrition

  • 1573 kj

    Energy

  • 19.9g

    Fat Total

  • 10.2g

    Saturated Fat

  • 3.9g

    Fibre

  • 22.4g

    Protein

  • 64mg

    Cholesterol

  • 1466mg

    Sodium

  • 4g

    Carbs (sugar)

  • 30.4g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Julie Crespel
  • Publication: Taste Magazine

Source: taste.com.au

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