Ingredients:
- 1 bunch(es) dill fronds and stems
- 6 bay leaves or 1 tsp ground i always grind my
- pinch cayenne
- ground black pepper to taste
Directions:
- Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, celery, garlic, dill, and peppers. Add the ground mixture to the hot oil and saute until translucent. Add the corn, water, reserved cobs, potatoes, wine, saffron, bay leaves, and salt and bring to a boil. Reduce the flame to medium and cook covered for 30 minutes. Whisk in the miso, milk, nutmeg, cayenne, and pepper and cook 2-3 minutes until just hot – do not boil or it might curdle. Discard the cobs. With and immersiion blender, directly in the pot, puree about a third of the soup, leaving the rest chunky. Add the fish and cook on low a few more minutes. Adjust the texture and seasonings. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.44 Kcal (965 kJ) | ||
| Calories from fat | 20.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Cholesterol | 8.44mg | 3% | |
| Sodium | 821.26mg | 34% | |
| Potassium | 634.76mg | 14% | |
| Total Carbs | 34.14g | 11% | |
| Sugars | 9.57g | 38% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 11.45g | 23% | |
| Vitamin C | 62.2mg | 104% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.9mg | 5% | |
| Calcium | 163.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 62.82 Kcal (263 kJ) | ||
| Calories from fat | 5.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 3% | |
|---|---|---|---|
| Cholesterol | 2.3mg | 3% | |
| Sodium | 223.88mg | 34% | |
| Potassium | 173.04mg | 14% | |
| Total Carbs | 9.31g | 11% | |
| Sugars | 2.61g | 38% | |
| Dietary Fiber | 1.21g | 18% | |
| Protein | 3.12g | 23% | |
| Vitamin C | 17mg | 104% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.2mg | 5% | |
| Calcium | 44.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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