A complete meal in itself. This is a great way to enjoy fish during winter. For special occasions use hot smoked salmon (100g) and a small can of smoked fish fillets (310g).
Ingredients
|
Ingredients |
4 servings |
|
Oil |
1 T |
|
Onions, finely chopped |
1 |
| Celery, washed and finely diced | 2 stalks |
| Garlic, crushed | 1 t |
| Flour | 3 T |
| Trim milk | 3 cups |
| Potatoes, peeled and diced into 1cm cubes | 2 medium |
| Smoked fish fillets, canned. Drain and keep liquid | 1 x 450g can |
| Pepper | to taste |
| Parsley, finely chopped | 1/4 cup |
| Edam cheese, grated | 1/2 cup |
Method
- Heat oil in a large saucepan.
- Add onion, celery, garlic and saute until soft.
- Sprinkle flour over vegetables, stir and cook for a further 1-2 minutes.
- Add drained liquid from canned fish and stir to make a smooth paste. Slowly add milk, stirring constantly. Bring to a simmer.
- Add potatoes, cover and simmer for 20 minutes or until potatoes are cooked.
- Flake fish and add to soup. Bring to a simmer.
- Add parsley and pepper to taste.
Serving Suggestion
Serve soup with a sprinkle of Edam cheese.
t = teaspoon