Chilled Fish Molokai Sweet Potato Soup
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound | red snapper fillets |
|
| 6 | cups | fish stock |
|
| 2 | tablespoons |
margarine
unsalted |
|
| ½ | cup |
leeks
diced |
|
| ¼ | cup | white wine |
*
|
| 1 ½ | pounds | sweet potatoes, or yams |
|
| 1 | cup | milk, skim |
Low Cholesterol, Trans-fat Free, High Fiber
Directions
Blanch fish in 2 cups of the fish stock; remove, dice, and chill.
In a sauce pot, heat margarine; saut? leeks.
Add wine, sweet potatoes, limu, and the remaining 4 cups of fish stock.
Bring to a boil, lower heat and simmer for 30 minutes or until sweet potatoes are soft.
Add salt and white pepper. Purée soup in blender; chill.
Before serving, add milk to desired consistency.
Divide fish between two serving bowls; add soup.
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