Ingredients with Measurements:
- 2 large herring fillets, deboned and cut into bite-sized pieces
- 2 large leeks, sliced thinly
- 2 medium potatoes, peeled and diced
- 4 cups of fish or vegetable stock
- 1 cup of heavy cream
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 cloves of garlic, minced
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the sliced leeks and minced garlic, and sauté until the leeks are soft and translucent.
2. Add the diced potatoes and bay leaf to the pot, and stir to combine.
3. Pour in the fish or vegetable stock, and bring the mixture to a boil. Reduce the heat to low, and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
4. Remove the bay leaf from the pot, and use an immersion blender or regular blender to puree the soup until it is smooth.
5. Return the soup to the pot, and add the herring pieces. Let the soup simmer for another 5-10 minutes, or until the herring is cooked through.
6. In a small bowl, whisk together the flour and heavy cream until smooth. Pour the mixture into the soup, and stir to combine. Let the soup simmer for another 5 minutes, or until it has thickened slightly.
7. Season the soup with salt and pepper to taste.
8. Ladle the soup into bowls, and garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 25g
- Protein: 18g
Substitutions for ingredients:
- Instead of herring, you can use other types of fish such as salmon or cod.
- Instead of leeks, you can use onions or shallots.
- Instead of heavy cream, you can use coconut milk or almond milk.
Variations:
- Add other vegetables such as carrots or celery to the soup.
- Use different herbs such as thyme or dill for added flavor.
- Add a squeeze of lemon juice for a tangy kick.
Tips and tricks:
- Make sure to debone the herring fillets before adding them to the soup.
- Use a sharp knife to slice the leeks thinly.
- If using a regular blender, let the soup cool slightly before blending to avoid hot liquid splashing out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a crusty bread or crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more stock or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the herring and potatoes thoroughly to avoid foodborne illness.
Food history:
- Herring is a popular fish in Scandinavian cuisine, and is often used in soups and stews.
Flavor profiles:
- This soup is creamy and savory, with a subtle sweetness from the leeks.
Serving suggestions:
- Serve the soup as a main course for a cozy dinner at home.
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Region: Dutch