Leek and Fish Soup

Name: Leek and Fish Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons butter; 2 large leeks (white and light green parts only, sliced); 1 medium onion (chopped); 3 cups fish stock (or vegetable stock); 300 grams white fish fillets (such as cod, skinned and deboned); 1 cup heavy cream; 1 teaspoon salt (to taste); 1/2 teaspoon pepper (to taste)

45 min 4 servings Easy

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Leek and Fish Soup

A deliciously creamy leek and fish soup that's both comforting and easy to prepare, perfect for any seafood lover.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Leek and fish soup is a classic combination that brings together the delicate flavours of the sea with the earthiness of fresh leeks. This comforting soup is perfect for cooler months, offering a warm and hearty option that's both satisfying and nutritious. The creamy texture of this soup, paired with its rich flavour profile, makes it an excellent choice for a starter or even a light main course. By using fresh ingredients, you'll elevate this humble dish into something truly special.

Instructions

Prepare the leeks

Rinse the leeks thoroughly under cold water to remove any dirt. Slice the white and light green parts thinly.

Pro tip: Ensure leeks are well-cleaned to avoid a gritty texture.

Cook the leeks and onion

In a large pot, melt the butter over medium heat. Add the leeks and onion, cooking until soft and translucent, about 10 minutes.

Pro tip: Do not brown the leeks; keep the heat moderate.

Add the stock

Pour in the fish stock and bring to a simmer. Cook for 10 minutes to allow the flavours to meld.

Add the fish

Add the fish Gently place the fish fillets into the pot and poach until cooked through, about 5 minutes. Check that the internal temperature of the fish reaches 145°F / 63°C by inserting a thermometer into the thickest part of the fillet. The fish should be opaque and flake easily with a fork.

Pro tip: Fish should flake easily when done.

Blend the soup

Remove the fish and set aside. Use an immersion blender to puree the soup until smooth. Return the fish to the pot.

Pro tip: For a chunkier texture, blend only half the soup.

Finish with cream

Stir in the heavy cream and heat gently without boiling. Season with salt and pepper to taste.

Pro tip: Adjust seasoning after adding cream for best results.

💡

Tips & Tricks

Use fresh leeks for the best flavour; they should be firm and crisp.
Make sure the fish is deboned for a smooth texture.
Adjust the seasoning to your taste after blending.
Serve with crusty bread for a complete meal.

Frequently Asked Questions

What type of fish is best for leek and fish soup?

White fish such as cod or haddock works best due to its mild flavour and flaky texture.

Can I use vegetable stock instead of fish stock?

Yes, vegetable stock can be used as a substitute for a milder flavour.

How do I clean leeks for soup?

Slice the leeks and rinse them under cold water to remove dirt and grit.

How long should I poach the fish?

Poach the fish for about 5 minutes, until it flakes easily with a fork.

Can this soup be frozen?

Yes, this soup can be frozen for up to 3 months. Thaw and reheat gently.

Serving Suggestions

Serve your leek and fish soup with a generous slice of crusty bread or a side salad to complement its creamy texture. This soup can be made ahead and stored in the refrigerator for up to 3 days, making it a convenient option for meal prep. Reheat gently on the stove to preserve its delicate flavours.

Nutrition per serving

320

Calories

20g

Protein

20g

Fat

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