Ingredients
- 4 medium leeks
- 4 large potatoes
- 2 tablespoons butter
- 1 cup finely chopped onions
- 1 tablespoon finely chopped garlic
- 1 teaspoon curry powder
- 6 cups water
- 1 bay leaf
- Salt and ground white pepper
- 1 pound skinless, boneless fillets of a white-flesh fish like cod or monkfish, cut into 1-inch cubes
- ¼ cup heavy cream
- Nutritional Information
Nutritional analysis per serving (4 servings)
539 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 81 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 29 grams protein; 87 milligrams cholesterol; 1445 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings or more
Preparation
- Trim leeks and rinse well. Quarter lengthwise; then, cut into 1 1/4-inch pieces. There should be 3 1/2 to 4 cups. Peel potatoes, and cut into 1/3 -inch cubes.
- Melt butter in a large saucepan or kettle. Add onions, leeks and garlic, and cook, stirring, until wilted. Add curry and cook, stirring, for a minute. Add potatoes, water, bay leaf, salt and pepper to taste. Bring to a boil and simmer for 20 minutes.
- Add fish, bring to a boil. (If monkfish is used, simmer for 3 minutes. If cod is used, simmer for 1 minute.) Add cream and return to a simmer. Remove bay leaf. To serve, arrange croutons on bottom of each soup bowl. Ladle hot soup over croutons, and serve.
45 minutes
Dining and Cooking