Cream of Leek and Fish Soup

Cream of Leek and Fish Soup

  • Preparation 35 min
  • Cooking 30 min
  • Servings 4
  • Freezes Yes
Featured in RICARDO Magazine WINTER 2016 (p. 94)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs
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Ingredients

    • 8 cups (2 litres) chicken broth
    • 1 lb (454 g) skinless, boneless white-fleshed fish fillets
    • 2 large leeks, sliced (white and green parts separate)
    • 2 stalks celery, thinly sliced
    • 1 potato, peeled and diced
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 2 tbsp (30 ml) olive oil
    • Salt and pepper

Preparation

Personal Note

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