Potato and Leek Soup With Cod
- Active Time 25m
- Total Time 25m
Makes 4 servings
- 4 cups water
- 1 pound boiling potatoes, peeled and diced
- 1 medium onion, diced
- 1 1/2 teaspoons kosher salt, plus more to taste
- 2 leeks, white and light green parts, washed and diced
- 1/3 pound cod fillet, diced
- 1/3 cup chilled unsalted butter, diced
- 2 tablespoons minced fresh chives
- 4 teaspoons cognac or brandy (optional)
- 1/4 teaspoon freshly ground black pepper
In a medium saucepan, boil the water and add the potatoes, onion and salt. Reduce the heat and simmer for 3 to 4 minutes until the potatoes are just cooked. Be careful not to overcook the potatoes, or they will get mushy as the soup finishes. Skim off any foam that forms on the surface of the cooking water.
Add the leeks and simmer until tender, 2 to 3 minutes. Add the cod and simmer for 2 more minutes, or until cooked. Reduce the heat to low, and gently whisk in the butter. This will enrich the soup and give it a creamy finish. Stir in the chives and add a splash of cognac or brandy, if desired. Season with fresh pepper and more salt if needed. Serve in warmed soup bowls.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
289 calories; 16g total fat; 58mg cholesterol; 742mg sodium; 28g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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