Fish & Potato Soup

This is a refined little fish soup that borrows a trick from vichyssoise: blanch the fish first, then dice and chill it, so it stays tender and gets folded in only at the end instead of breaking apart in the pot.

The base is gentle and clean. Leeks soften in margarine, then potatoes simmer in white wine and fish stock until they collapse, ready to puree into a smooth, naturally creamy soup without a drop of heavy cream. White pepper seasons it without flecking the pale color.

Before serving, loosen the chilled puree with skim milk to whatever consistency you like, then ladle the soup over the reserved fish in each bowl. It is elegant enough to open a dinner party and light enough to feel good after.

Pro Tips

• Poach the fish gently and pull it early; it keeps warming in the hot soup, so overcooking turns it rubbery.
• Puree the soup in batches and leave an air gap in the blender, since hot liquid expands and can blow the lid off.
• Add the milk gradually right before serving, until the soup reaches the thickness you want.
• Use a mild white fish so it doesn’t overpower the delicate leek-and-potato base.

Variations

• Serve it chilled like a vichyssoise on a hot day, or warm when it’s cool out.
• Stir in a swirl of cream or a knob of butter at the end for a richer bowl.
• Garnish with snipped chives, fresh dill, or a few flakes of smoked fish.