Cream of Potato Soup with Fish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- 1 l fish stock
- 500 grams fish fillets (such as haddock)
- 1 Lime (juice and zest)
- 1 sm can Saffron
- salt
- freshly ground peppers
- 150 grams Double cream
- 1 egg yolk
- 1 bunch mixed Fresh herbs
Preparation steps
1.
Rinse potatoes, peel and cut into pieces. Pour fish stock in a saucepan, add saffron and potato pieces and simmer until potatoes are soft.
2.
Cut fish fillet into bite size pieces and sprinkle with lime juice.
3.
Puree soft potatoes with broth. Whisk double cream with egg yolks and grated lime zest and stir cream mixture into the soup. (Do not boil).
4.
Add fish pieces into soup and simmer over low heat for at least 5 minutes. Chop herbs finely and add to the soup. Season soup to taste with a little salt, pepper and lime juice before serving.
