Spring Fish Soup

20 mins
Serves 1
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Directions

  1. 1Heat a splash of olive oil in a large pot over medium heat. Add the sliced leek and sweat for about a minute until softened.
  2. 2Heat a splash of olive oil in a large pot over medium heat. Add the sliced leek and sweat for about a minute until softened.
  3. 3Heat a splash of olive oil in a large pot over medium heat. Add the sliced leek and sweat for about a minute until softened.
  4. 4Add the potatoes, lemon slices, and stock. Cover and bring to a boil. Simmer for 10 minutes.
  5. 5Add the potatoes, lemon slices, and stock. Cover and bring to a boil. Simmer for 10 minutes.
  6. 6Add the potatoes, lemon slices, and stock. Cover and bring to a boil. Simmer for 10 minutes.
  7. 7Add the tenderstem broccoli and cream. Cover and cook for another 2 minutes.
  8. 8Add the tenderstem broccoli and cream. Cover and cook for another 2 minutes.
  9. 9Add the tenderstem broccoli and cream. Cover and cook for another 2 minutes.
  10. 10Add the fish and dill, then cover again and cook for a final 2 minutes, or until the fish is opaque and flakes easily with a fork.
  11. 11Add the fish and dill, then cover again and cook for a final 2 minutes, or until the fish is opaque and flakes easily with a fork.
  12. 12Add the fish and dill, then cover again and cook for a final 2 minutes, or until the fish is opaque and flakes easily with a fork.
  13. 13In a small bowl, mix the cornstarch with a tablespoon or two of cold water to make a slurry. Stir it into the pot and let it simmer for another minute to slightly thicken the broth.
  14. 14In a small bowl, mix the cornstarch with a tablespoon or two of cold water to make a slurry. Stir it into the pot and let it simmer for another minute to slightly thicken the broth.
  15. 15In a small bowl, mix the cornstarch with a tablespoon or two of cold water to make a slurry. Stir it into the pot and let it simmer for another minute to slightly thicken the broth.
  16. 16Season with salt and white pepper to taste. Serve in deep bowls with a drizzle of olive oil, extra white pepper, dill, and lemon slices.
  17. 17Season with salt and white pepper to taste. Serve in deep bowls with a drizzle of olive oil, extra white pepper, dill, and lemon slices.
  18. 18Season with salt and white pepper to taste. Serve in deep bowls with a drizzle of olive oil, extra white pepper, dill, and lemon slices.

Ingredients

  • 1 small to medium leek
  • 1 small to medium leek
  • 1 small to medium leek
  • 250 g baby potatoes
  • 250 g baby potatoes
  • 250 g baby potatoes
  • 170 g tenderstem broccoli
  • 170 g tenderstem broccoli
  • 170 g tenderstem broccoli
  • 350 g white fish
  • 350 g white fish
  • 350 g white fish
  • 500 ml fish or vegetable stock
  • 500 ml fish or vegetable stock
  • 500 ml fish or vegetable stock
  • 100 ml single cream
  • 100 ml single cream
  • 100 ml single cream
  • 2 teaspoons cornstarch
  • 2 teaspoons cornstarch
  • 2 teaspoons cornstarch
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 handful fresh dill
  • 1 handful fresh dill
  • 1 handful fresh dill
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 white pepper
  • 1 white pepper
  • 1 white pepper
  • 1 splash olive oil
  • 1 splash olive oil
  • 1 splash olive oil

Equipment

large potknifecutting boardspoonsmall bowl