| smoked
snapper and garlic
soup |
Serves
Six (6)
|
|
recipe ingredients:
|
| 500g |
Garlic
cloves
|
| 2c |
Milk |
| 2T |
Butter,
unsalted |
| 2 |
Onions,
finely diced |
| 1.5 |
Stalks
of celery, finely diced |
| 3 |
Sprig
tarragon |
| 6c |
Chicken
stock |
| 1 |
Potato,
peeled & coarsely chopped |
| 2c |
Cream |
| |
Lemon juice
to taste |
| |
Smoked
snapper filets
|
|
recipe method:
|
Peel
the garlic, remove the germ in the
centre, immerse in boiling water for
3 minutes and then remove and plunge
into cold water. Drain well.
Bring the milk and the garlic to a simmer in a
saucepan and poach for 10 minutes, strain and discard
the milk. Heat the butter in a saucepan, add the
garlic, onion, celery, tarragon, stock, potatoes
and salt. Bring to a boil; reduce heat and simmer
until the potatoes are cooked well.
Add the cream and bring just to a boil, remove
from heat. Remove the tarragon from the soup and
disgard. Blend soup till smooth, passing it through
a sieve.
Return to a saucepan, adjust flavor with salt and
lemon juice. Divide into preheated soup bowls and
flake in warmed pieces of smoked snapper.
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