Soupe au Verte with Goat Cheese Toasts Recipe

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Ingredients

Count

Nutrition

416

Calories

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Ingredients:

Serving

6 cups water
1 1/2 cups chopped celery
1/2 cup chopped carrot
2 bay leaves
1 large onion, quartered
1 bunch fresh parsley
1 lb fish bones
2 bacon slices
1 tbsp butter
2 cups chopped onion
2 cups cubed peeled yukon gold or red potato
1 cup chopped carrot
2 tsp sugar
1 1/4 tsp salt, divided
1 cup dry white wine
1 (16-oz) package frozen green peas
1 cup half-and-half
2 tbsp chopped fresh mint
8 (6-oz) halibut fillets
1/2 tsp freshly ground black pepper
cooking spray
1 tsp butter, softened
1/4 cup (1 oz) crumbled goat cheese
8 (1/2-oz) slices french bread
2 tsp finely chopped parsley
1/4 tsp freshly ground black pepper
2 1/2 tbsp chopped fresh parsley

Directions:

To prepare stock, combine the first 7 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a fine sieve into a bowl; discard solids.
Preheat oven to 450°.
To prepare the soup, wipe pan dry with a paper towel. Cook bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Increase the heat to medium-high; add butter to drippings in pan, and melt. Add 2 cups onion, potato, 1 cup carrot, sugar, and 1 teaspoon salt; sauté 5 minutes. Add wine; cook until the wine is reduced to 1/2 cup (about 8 minutes). Add stock and peas; bring to a boil. Reduce heat, and simmer 10 minutes or until potato and carrot are tender. Cool slightly. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth, scraping sides. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Strain vegetable mixture through a sieve into pan; discard solids. Stir in half-and-half and chopped mint; cook over medium-low heat until thoroughly heated, stirring occasionally.
Sprinkle fish with remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Place fish on a jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Preheat broiler.
To prepare the toasts, spread butter and goat cheese evenly over bread slices. Place on baking sheet. Broil 1 minute or until cheese melts. Sprinkle the toasts evenly with 2 teaspoons parsley and 1/4 teaspoon pepper.
Place 1 fillet in each of 8 shallow soup bowls. Ladle 1 cup soup over each fillet; sprinkle evenly with bacon and 2 1/2 tablespoons parsley. Serve each with 1 toast.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	416.14 Kcal (1742 kJ)
Calories from fat	149.64 Kcal
		% Daily Value*
Total Fat	16.63g	26%
Cholesterol	66.04mg	22%
Sodium	681.04mg	28%
Potassium	870.4mg	19%
Total Carbs	38.71g	13%
Sugars	6.49g	26%
Dietary Fiber	4.09g	16%
Protein	23.27g	47%
Vitamin C	21mg	35%
Vitamin A	0.4mg	15%
Iron	72.3mg	402%
Calcium	244.3mg	24%

Amount Per 100 g
Calories	78.14 Kcal (327 kJ)
Calories from fat	28.1 Kcal
		% Daily Value*
Total Fat	3.12g	26%
Cholesterol	12.4mg	22%
Sodium	127.89mg	28%
Potassium	163.45mg	19%
Total Carbs	7.27g	13%
Sugars	1.22g	26%
Dietary Fiber	0.77g	16%
Protein	4.37g	47%
Vitamin C	3.9mg	35%
Vitamin A	0.1mg	15%
Iron	13.6mg	402%
Calcium	45.9mg	24%

* 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.

Tastes

salty
savory
bitter
sweet

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