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Herbed Leek and Potato Soup with red Snapper
2 ts Olive oil
1 c Thinly sliced leeks (white portion only)
1 c Thinly sliced fennel
4 c Boiling water
10 oz All-purpose potatoes, pared and cut into 1/2" pieces
1 tb Minced fresh thyme leaves or 1 tsp. dried
1/2 ts Salt
1/4 ts Ground white pepper
10 oz Red snapper fillets, cut into 1 1/2 x 1 inch pieces
2 tb Minced fresh flat-leaf parsley
1/4 ts Hot pepper sauce
In a large nonstick saucepan, heat oil; add leeks and fennel. Cook
over medium-high heat, stirring frequently, 5 minutes, until
vegetables are softened.
Add water, potatoes, thyme, salt, and pepper to vegetable mixture;
bring liquid to a boil. Reduce heat to low; simmer 15 minutes, until
potatoes are just tender.
Add fish to potato mixture; stir to combine. Simmer 3 minutes, until
fish flakes easily when tested with fork. Stir in parsley and hot
pepper sauce. Serves 4
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