# Spring Fish Soup

Lemony and full of vegetables, this spring fish soup takes just 20 minutes to make!

- Total time: 20 min
- Cuisine: British
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Heat 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. Add the potatoes, lemon slices, and stock. Cover and bring to a boil. Simmer for 10 minutes.
3. Add the tenderstem broccoli and cream. Cover and cook for another 2 minutes.
4. Add 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.
5. In 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.
6. Season with salt and white pepper to taste. Serve in deep bowls with a drizzle of olive oil, extra white pepper, dill, and lemon slices.

## Equipment

- large pot
- knife
- cutting board
- spoon
- small bowl

## Source

- Original video: https://www.instagram.com/reel/DH8hWLcsZgX/?igsh=NTc4MTIwNjQ2YQ==
- Recipe page: https://www.cliprecipe.com/recipe/f400644a-aa9f-4252-b830-521f676f7c30
- Extracted: 2025-04-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt