Potato and Leek Soup with Poached Pink Snapper

pot and leek snapPIC

I love a good winter soup. There is nothing better than dipping your warm fresh bread into some deliciously hearty soup. 

This was the first time I had tried this soup and I was really happy with the result.


5 large royal blue ptatoes diced 
2 onions diced
1 leek sliced
2 cloves garlic 
1L chicken stock
400g pink snapper in 5cm portions
1tbs butter
olive oil
salt and pepper
 150ml cream
In a large saucepan sweat your leeks in some butter and olive oil. 
Add your onions and stir thru. It’s important not to get to much colour in your leeks and onions as you don’t want this flavour to overtake the soup.
Add your potatoes and sautee for a minute or so.
Cover with chicken stock and bring to the boil.
Reduce the heat and simmer for 30 minutes.
Blend the soup mixture in a blender until smooth. Place back in the saucepan and simmer again on a low heat.
Add the fish pieces and poach for roughly 4-5 min or until fish is cooked.
Add your cream and season to taste.
Finish with finely chopped chives, a drizzle or cream and serve with warm crusty bread.
What’s your favourite winter soup?
About Andrew Embley

Andrew's played over 230 football games, in his 14th season, has a passion for food and health and family and is 'cooking with embers'...

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