Root Vegetable and White Fish Cream Soup

Ingredients

• Soup

  • 2 onions, thinly sliced
  • 3 tbsp butter
  • 1.5 lb (675 g) rutabaga, peeled and cubed
  • 1 lb (450 g) parsnips, peeled and sliced
  • 1 potato, peeled and cubed
  • 4 cups (1 litre) chicken broth
  • 2 cups (500 ml) milk
  • 2 tsp (10 ml) toasted sesame oil, plus extra, for garnish

• Toppings

  • 1/2 lb (225 g) white fish fillets (such as halibut, haddock, pollock)
  • 1 tbsp (15 ml) vegetable oil
  • 2 radishes, thinly sliced
  • 1 tbsp chives, finely chopped
  • 1 tsp (5 ml) lemon juice