Ingredients with Measurements:
- 2 smoked bloater fish, filleted and bones removed
- 4 medium-sized leeks, sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups fish stock
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until softened.
2. Add the sliced leeks and cook for another 5 minutes, stirring occasionally.
3. Sprinkle the flour over the vegetables and stir until well combined.
4. Pour in the fish stock and bring to a boil. Reduce the heat and let simmer for 15 minutes.
5. Add the bloater fillets to the pot and simmer for another 5 minutes.
6. Remove the pot from the heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
9. Reheat the soup over low heat until warmed through.
10. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 20g
Carbohydrates: 20g
Fiber: 3g
Sodium: 800mg
Substitutions for ingredients:
- Smoked haddock or smoked trout can be used instead of bloater fish.
- Chicken or vegetable stock can be used instead of fish stock.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Top the soup with croutons or crispy bacon bits for added crunch.
- Use different herbs such as thyme or dill for a different flavor profile.
Tips and tricks:
- Be sure to remove all the bones from the bloater fillets before adding them to the soup.
- Use a blender or immersion blender to puree the soup for a smooth and creamy texture.
- Adjust the seasoning to your taste by adding more salt and pepper as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop until warmed through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, croutons, crispy bacon bits
Pairings:
Crusty bread or crackers
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bloater fish is a type of smoked herring that was popular in the UK in the early 20th century. It was often used in soups and stews as a cheap and flavorful ingredient.
Flavor profiles:
Smoky, savory, creamy
Serving suggestions:
Serve the soup as a comforting and hearty meal on a cold day.
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