Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 4 cups fish stock
- 1 cup heavy cream
- 2 tbsp. butter
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, carrots, potatoes, and celery. Cook until the vegetables are tender, about 10 minutes.
3. Add the bay leaf and fish stock to the pot. Bring to a boil, then reduce the heat and let simmer for 15 minutes.
4. Add the fish to the pot and let cook for 5-7 minutes, or until the fish is cooked through.
5. Remove the bay leaf from the pot and discard.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Add the heavy cream to the pot and stir to combine.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used in place of the recommended fish fillets.
- Vegetable stock can be used in place of fish stock for a vegetarian version of the soup.
- Half-and-half can be used in place of heavy cream for a lighter version of the soup.
Variations:
- Add diced tomatoes to the soup for a more tomato-based flavor.
- Add a pinch of cayenne pepper for a spicy kick.
- Add cooked rice or noodles to the soup for a heartier meal.
Tips and tricks:
- Be sure to remove the bay leaf before blending the soup.
- Use a ladle to transfer the soup to a blender if an immersion blender is not available.
- Garnish with fresh parsley for a pop of color and added flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled shrimp
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the fish thoroughly to avoid any foodborne illnesses.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Lappi Fish Soup is a traditional Finnish dish that originated in the Lapland region of Finland. It is typically made with white fish, potatoes, and cream.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Finnish