- 8
- 45 mins
Ingredients
- 1.5 lbs yukon gold potatoes peeled and cut into 1 in cubes
- 1 c heavy cream
- 1 c milk
- Salt and pepper
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1 med. onion finely chopped
- 3 celery ribs finely chopped
- 1 leek white and light green parts only thinly sliced
- 1 tsp chopped thyme
- 1 c dry white wine
- 3 1/2 c chicken stock or low sodium broth
- one 10 oz package frozen corn kernals thawed
- one 2 lb smoked whitefish skin and bones discarded, coarsely flaked
- 2 tbsp chopped dill
- 2 tbsp chopped flat leaf parsley
- Tobasco
Preparation
Step 1
In a med. saucepan, cover the potato chunks with cream and milk. Season lightly with salt and pepper and bring to a boil. Partially cover the saucepan and simmer until tender, about 10 minutes.
Meanwhile, in a large soup pot melt the butter in the oil. Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until nearly evaporated, about 5 minutes. Add chicken stock and season very lightly with salt.
Using a slotted spoon, transfer half of the cooked potatoes to a bowl. Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth. Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer until the corn is just tender, about 4 minutes. Stir in the whitefish. Add the dill and parsley and season with Tobasco. Serve hot.