I’ve had lots of traffic recently from an English Facebook page so welcome! I’m going to do two quick separate posts on what I have cooked today and see if it is easier to find the recipes this way. I made this today because I opened a bottle of wine two weeks ago and never got to drink it – Paddy doesn’t drink white so if it is opened I have to drink it all – or it goes into cooking! I’m happy to report I had only one glass drunk of the very good white but I decided to use it up on this – I know chefs will say if you can’t drink it anymore you shouldn’t cook with it – I disagree – waste not want not is a preferred motto here!
- 1 Leek chopped
- 50gms butter
- 3 stalks celery chopped finely
- 1 veg/chicken stock cube and 200mls water
- 250mls white wine
- 150mls cream
- 2 tblsps homemade pesto
- 500gms fish pieces
Fry off the leeks until well softened in the butter. Add the celery and cook for a further fifteen minutes. Add the stock cube, water and wine and let it boil then simmer for about fifteen minutes or until the celery is soft. Add the pesto – another ingredient I needed to use up!
Turn off the heat and blitz the veg with a blender if you like fewer lumps – I find it gives a bit more texture to the soup as well. Then pour in the cream and add the fish. Leave the heat off and the residual will cook the fish through. I have just eaten a warm bowl – it was delicious – if you’d prefer you can reheat just before serving.
Simple! If you are vegetarian I’d simply omit the fish – you could turn this into a gorgeous broccoli soup by adding broccoli with the celery and blitzing it instead. Add a few chopped almonds on top when serving for some extra protein.