Chilled Fish Molokai Sweet Potato Soup
Yield
4 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| 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
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
red snapper fillets
|
|
| 1.4 | l |
fish stock
|
|
| 3E+1 | ml |
margarine
unsalted |
|
| 118 | ml |
leeks
diced |
|
| 59 | ml |
white wine
|
*
|
| 680.4 | g |
sweet potatoes, or yams
|
|
| 237 | ml |
milk, skim
|
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.
