Halibut, Sweet Potato, and Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds halibut fillets |
2 tablespoons butter, divided |
1 1/2 cups sliced leeks |
4 cups peeled and cubed sweet potatoes (about 1 1/2 pounds) |
4 cups fish, chicken, or vegetable broth |
1/4 cup chopped fresh basil |
1 cup whipping cream |
salt and white pepper, to taste |
garnish: sour cream |
Directions:
1. Sauté halibut in 1 tablespoon butter over medium-high heat 3 to 5 minutes on each side. Let cool slightly; break fish into bite-size chunks. Set aside.
2. Sauté leeks in a Dutch oven in remaining 1 tablespoon butter 5 minutes or until leeks are soft. Add sweet potatoes and broth. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until potatoes are tender.
3. Puree soup in a blender or food processor until smooth, and return to Dutch oven. Stir in basil, whipping cream, and halibut. Cook over medium heat 5 minutes or until hot. Season with salt and white pepper, and ladle soup into individual serving bowls. Garnish, if desired.
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