Fish and Sweet Potato Soup (SB)

By hmp13

Ingredients

• 1/2 onion, chopped
• Generous 1 cup peeled and diced sweet potato
• 6 ounces boneless white fish fillet, skinned
• 1/2 cup chopped carrot
• 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 1/2 quarts fish stock
• 5 tablespoons light cream
• Chopped fresh parsley, to garnish

Preparation

Step 1

Put the onion, sweet potato, white fish, carrot, oregano, cinnamon and half of the fish stock in a saucepan. Bring to a boil. Lower the heat and simmer for 20 minutes, or until the potato is cooked.

Leave to cool, then pour into a blender or food processor and blend until smooth.

Return the soup to the rinsed pan. Add the remaining fish stock and slowly bring to a boil. Lower the heat to low and add the light cream. Heat through slowly without boiling, stirring occasionally.

Serve hot in warm soup bowls, garnished with the chopped fresh parsley.