Ingredients with Measurements:
- 1 lb. pike fillets, cut into bite-sized pieces
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 bay leaf
- 1 tsp. dried thyme
- 4 cups fish stock
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots, celery, bay leaf, and thyme. Cook for another 5 minutes, stirring occasionally.
3. Pour in the fish stock and bring to a boil. Reduce heat and let simmer for 10 minutes.
4. Add the pike fillets and cook for another 5 minutes, or until the fish is cooked through.
5. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 9g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be substituted for pike fillets
- 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 parsnips for a heartier soup
- Use fresh herbs instead of dried thyme
- Add a splash of white wine for extra flavor
Tips and tricks:
- Be sure to remove the bay leaf before blending the soup
- Use an immersion blender for easier cleanup
- Adjust the amount of cream to your desired level of richness
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup over low heat on the stovetop, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley or chives
Pairings:
Crusty bread or oyster crackers
Suggested side dishes:
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, 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 leftover soup in the refrigerator promptly
Food history:
Pike soup is a traditional dish in many European countries, especially in Scandinavia and Eastern Europe.
Flavor profiles:
Savory, creamy, and slightly sweet
Serving suggestions:
Serve as a main course with a side salad or bread.
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Taste: Savory, Herby, Rich, Aromatic, Comforting