Thick and Hearty Fish Soup
|Celery ribs||2 , diced|
|Onion||1 Large, chopped|
|Chicken broth||6 Cup (96 tbs)|
|Potatoes||5 Large, cubed|
|Ground black pepper||To Taste|
|Frozen peas and carrots||10 Ounce (1 Package)|
|Frozen french cut green beans||10 Ounce (1 Package)|
|Stewed tomatoes||15 Ounce, broken up and drained (1 Can)|
|Whitefish fillets/Cod fillets||1 1⁄4 Pound, cut into 1-inch cubes|
|Dairy sour cream||1 Tablespoon|
Melt butter in a large, deep saucepot.
Add celery and onion; cook until onion is transparent.
Add chicken broth, potatoes, salt and pepper.
Bring to a boil.
Reduce heat, cover and cook over low heat 20 minutes.
Add frozen vegetables, undrained tomatoes and fish.
Cook, covered, about 8 minutes, or until vegetables are cooked and fish flakes easily.
Ladle into large soup bowls.
Garnish with dollops of sour cream and dill sprigs.