This sophisticated soup is all about showcasing humble root vegetables (oh hi, rutabaga!). Mixed with puréed parsnips and potatoes, it’s a fail-safe seasonal starter topped with tender white fish, radish slices and fresh chives. For a simpler version, skip the fish and top with a sprinkling of fresh herbs.
AppetizersFishGourmet ChristmasHoliday Starters and SidesHolidaysRecipes with MilkSoups and BrothsVegetables
Ингредиенты
- 2 onions, thinly sliced
- 3 tbsp butter
- 1.5 lb (675 g) rutabaga, peeled and cubed
- 1 lb (450 g) parsnips, peeled and sliced
- 1 potato, peeled and cubed
- 4 cups (1 litre) chicken broth
- 2 cups (500 ml) milk
- 2 tsp (10 ml) toasted sesame oil, plus extra, for garnish
- 1/2 lb (225 g) white fish fillets (such as halibut, haddock, pollock)
- 1 tbsp (15 ml) vegetable oil
- 2 radishes, thinly sliced
- 1 tbsp chives, finely chopped
- 1 tsp (5 ml) lemon juice
Инструкция
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large pot over medium heat, soften the onions in the butter until translucent. Add the remaining vegetables and continue cooking for 2 minutes. Add the broth and milk. Bring to a boil and simmer, covered, for 30 minutes or until the vegetables are tender. Season with salt and pepper.
- In a blender, purée the soup until very smooth. Add the sesame oil. Adjust the seasoning and keep warm.
