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Sand Bass and Potato Leek Soup
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Description
The leek is a national emblem of Wales, and legend has it that King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by strapping the vegetable to their helmets in an ancient battle that took place in a leek field. We took the classic Potato Leek Soup, popularly found in British and Irish pubs, and added chunks of sand bass that my brother caught. It’s sort of like a chowder, sans all the cream.
Ingredients
- 3 Large Leeks
- 3 Tablespoons Salted Butter
- 2 cups Water
- 2 cups Chicken Broth
- 2 pounds Potatoes, Peeled And Diced
- 1 pound Sand Bass Filets, Or Any Mild, White Fleshed Fish
- ¼ cups Fresh Parsley, Chopped
- ½ teaspoons Marjoram
- ½ teaspoons Dried Thyme, Or 2 Teaspoons Of Fresh
- Tabasco Mild Green Pepper Sauce, To Taste
- Salt And Pepper, to taste
Preparation
1. Cut the roots and dark leaves off of the leeks. You just want the white and light green parts. Wash these parts thoroughly and chop them.
2. Melt butter in a medium sized pot, and cook the leeks on low for ten minutes, covered. DO NOT brown the leeks.
3. Add water, chicken broth and diced potatoes to the cooked leeks. Bring to a low simmer and cook for 20 minutes, covered.
4. In the meantime, trim the skin off of the fish. Cut it into small 1/2 inch pieces.
5. After 20 minutes, scoop half of the soup mixture into a blender and puree it. Return the puree to the pot.
6. Add chopped parsley, marjoram and thyme. Add a few dashes of Tabasco Mild Green Chili Sauce, to taste. It gives the soup an extra kick. Salt and pepper to taste and mix to combine.
7. Finally, add the fish. Cook for an additional 5 minutes, or until the fish turns white and flaky.
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