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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Country bread and a salad of thickly sliced tomatoes sprinkled with oil, vinegar and crumbled bacon complete the supper. Strawberry tarts make a lovely finale. Ingredients:
2 tablespoons (1/4 stick) butter |
1 1/2 medium leeks (white and pale green parts only), thinly sliced |
8 ounces red-skinned potatoes, peeled, cut into 1/2-inch pieces |
2 cups bottled clam juice |
2 tablespoons chopped fresh thyme or 2 teaspoons dried |
1/2 cup whipping cream |
1/2 pound haddock or other firm white fish fillet, cut into 1-inch pieces |
Directions:
1. Melt butter in heavy large saucepan over medium heat. Add leeks. Cover and cook until leeks begin to soften, stirring occasionally, about 3 minutes. Add potatoes; stir 1 minute. Add clam juice and thyme; bring to boil. Cover pan, reduce heat to medium-low and simmer 6 minutes. Add cream; return to simmer. Add haddock and simmer uncovered until potatoes are tender and haddock is opaque in center, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls.
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