Chunky Fish And Potato Soup Recipe
Ingredients
| Chicken broth | 5 Cup (16 tbs) | |
| Fish fillets | 7 Pound, mixed | |
| Large onion- 1,finely chopped | ||
| Red or new potatoes- 1 pound, cubed | ||
| Dill weed | 1 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Butter- 6 tablespoons, cut in 6 slices | ||
| Green onions | 1/2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a large saucepan heat chicken broth to boiling, reduce to a simmer
2. Add fish and cook 10 minutes per inch, measured at it's thickest point
3. Set pan off the heat and allow to cool for at least 20 minutes then lift fish out of broton with a slotted spoon
4. Remove and discard any skin and bones. Cut fish in bite-size chunks
5. Bring broth to boil over high heat
6. Add onion, potatoes and dill weed and boil, uncovered, about 10 minutes or until potatoes are tender when pierced
7. Add cream, fish, salt and pepper to taste
8. Serve steaming hot in individual bowls
9. Add one piece of butter to each bowl also sprinkle with green onions
SERVING
10. Serve hot in soup bowls
11. Serve with garlic bread or salads
1. In a large saucepan heat chicken broth to boiling, reduce to a simmer
2. Add fish and cook 10 minutes per inch, measured at it's thickest point
3. Set pan off the heat and allow to cool for at least 20 minutes then lift fish out of broton with a slotted spoon
4. Remove and discard any skin and bones. Cut fish in bite-size chunks
5. Bring broth to boil over high heat
6. Add onion, potatoes and dill weed and boil, uncovered, about 10 minutes or until potatoes are tender when pierced
7. Add cream, fish, salt and pepper to taste
8. Serve steaming hot in individual bowls
9. Add one piece of butter to each bowl also sprinkle with green onions
SERVING
10. Serve hot in soup bowls
11. Serve with garlic bread or salads
Chef
