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Fish and Leek Soup

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  Onion 1 Small, thinly sliced
  Garlic 1 Clove (5 gm), peeled and crushed
  Olive oil 2 Tablespoon
  Leeks 2 Medium, cleaned and cut into strips
  Chopped parsley 2 Tablespoon
  White fish fillet 8 Ounce, cubed (225 G)
  Chicken stock 1⁄2 Pint (300 Milliliter)
  Skimmed milk 1⁄2 Pint (300 Milliliter)
  Salt To Taste
  Plain unsweetened yogurt 3 Tablespoon
  Egg yolk 1
  Chopped green pepper 1 Tablespoon (For Garnish)

1. Fry the onion and garlic gently in the olive oil for 3 minutes; add the leeks and parsley and fry for a further 3 minutes.
2. Add the cubed fish, stock, skimmed milk and salt and pepper to taste; bring to the boil and simmer gently for 10 minutes.
3. Beat the yogurt and egg yolk together. Blend with a little of the hot soup and then add to the remaining soup in the pan.
4. Heat through gently, without boiling, for 1-2 minutes.
5. Serve piping hot, garnished with finely chopped green pepper.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 281 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.6%

Saturated Fat 2 g9.9%

Trans Fat 0 g

Cholesterol 88.2 mg29.4%

Sodium 304.8 mg12.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 3.4 g13.5%

Sugars 11.5 g

Protein 17 g34.6%

Vitamin A 61% Vitamin C 55.4%

Calcium 22.7% Iron 21.1%

*Based on a 2000 Calorie diet

Fish And Leek Soup Recipe