Cream Of Snapper Soup
|Butter||2 Ounce (60 Gram)|
|Snapper||1 Pound (500 Gram)|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Chopped chives||1 Tablespoon|
|Parsley||1 Tablespoon, chopped|
Remove skin and bones from fillets.
Melt butter in pan, add washed sliced leek, chopped carrot, peeled and sliced potato and crushed garlic.
Cook, covered, 5 minutes.
Cut fish into 2.5cm (1 in) cubes, add half the fish to saucepan, cook further 1 minute.
Add wine and water, bring to boil, reduce heat, simmer covered 20 minutes.
Puree soup in blender, a portion at a time.
Return to saucepan, add remaining fish, cream, salt and pepper.
Bring to boil,reduce heat, simmer uncovered 5 minutes; stir in chives and parsley.