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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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This is so yummy and so fresh! Tender vegetables and tarragon add good flavor to this smooth fish soup. Ingredients:
8 bacon strips |
1 small onion, chopped |
1 celery rib, chopped |
1 carton (32 ounces) chicken broth |
4 medium red potatoes, cubed |
2 tablespoons king arthur unbleached all-purpose flour |
1 pint half-and-half cream |
1 pound halibut fillets, cubed |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
1/2 teaspoon salt |
1/4 teaspoon pepper |
tarragon sprigs, optional |
Directions:
1. In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
2. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and reserved bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired. Yield: 9 servings (2-1/4 quarts).
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