Gruyere N Cod Soup
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped carrot||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Dijon-style mustard||1 Teaspoon|
|Shredded gruyere cheese/Process swiss cheese||8 Ounce (2 Cups)|
|Skinless cod fillet/Cusk fillets / haddock fillets / pike fillets||1 Pound|
|Canned chicken broth||1 1⁄2 Ounce (1 Can)|
|Snipped chives/Croutons||1 Tablespoon|
In a large saucepan cook chopped onion and carrot in butter or margarine till vegetables are tender.
Stir in flour.
Then add milk and mustard.
Cook and stir mixture over medium heat till thickened and bubbly.
Add the cheese and continue cooking till cheese melts.
Remove from heat and set aside.
Meanwhile, measure thickness of fish.
Cut fish into 1-inch pieces.
In a medium saucepan bring the chicken broth just to boiling.
Carefully add fish.
Return just to boiling, and then reduce heat.
Cover and simmer gently till fish is done (allow about 2 minutes per 1/2-inch thickness offish).
Add the fish-broth mixture to the cheese mixture.
Stir gently till well blended.
If necessary, cook mixture over medium-low heat till heated through.
Do not boil.