Root Vegetable and White Fish Cream Soup
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.
Ingredients
- 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
Instructions
- 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.
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.