Ingredients with Measurements:
- 2 goldeye fish, cleaned and filleted
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5-7 minutes until the vegetables are softened.
2. Add the bay leaf and fish broth to the pot, and bring to a boil. Reduce the heat to low, and let simmer for 15-20 minutes until the vegetables are tender.
3. Add the goldeye fillets to the pot, and let simmer for another 5-7 minutes until the fish is cooked through.
4. Remove the bay leaf from the pot, and use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the heavy cream, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs or croutons if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 12g
Protein: 16g
Substitutions for ingredients:
- Goldeye fish can be substituted with any other white fish such as cod or tilapia.
- Vegetable broth can be substituted with chicken or beef broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced potatoes or sweet potatoes to the soup for a heartier meal.
- Add a pinch of cayenne pepper or paprika for a spicy kick.
- Add chopped fresh herbs such as parsley or dill for extra flavor.
Tips and tricks:
- Be sure to remove any bones from the goldeye fillets before adding them to the soup.
- Use an immersion blender for easier pureeing, or let the soup cool slightly before blending in a regular blender.
- Adjust the seasoning to your taste, adding more salt and pepper as needed.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh herbs or croutons.
Garnishes:
Fresh herbs such as parsley or dill, croutons, or a drizzle of olive oil.
Pairings:
Serve the soup with crusty bread or a side salad for a complete meal.
Suggested side dishes:
Crusty bread, side salad, roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or cream to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Be sure to cook the fish thoroughly to avoid any foodborne illness.
Food history:
Goldeye fish is a freshwater fish found in North America, and is often used in traditional Indigenous cuisine.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a comforting and warming meal on a cold day.
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