Root Vegetable and White Fish Cream Soup

Root Vegetable and White Fish Cream Soup

  • Preparation 20 min
  • Cooking 35 min
  • Servings 6

This sophisticated soup is all about showcasing humble root vegetables (oh hi, rutabaga!). Mixed with puréed parsnips and potatoes, it’s a fail-safe seasonal starter topped with tender white fish, radish slices and fresh chives. For a simpler version, skip the fish and top with a sprinkling of fresh herbs.

Featured in RICARDO Magazine (HOLIDAY 2018)

Categories

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

Preparation

  • Soup

  • Toppings

Personal Note