Cream of Leek and Fish Soup
For the original recipe and instructions, see “Cream of Leek and Fish Soup” at ricardocuisine.com
Ingredients
- 8 cups (2 litres) chicken broth
- 1 lb (454 g) skinless, boneless white-fleshed fish fillets
- 2 large leeks, sliced (white and green parts separate)
- 2 stalks celery, thinly sliced
- 1 potato, peeled and diced
- 1 onion, chopped
- 1 clove garlic, chopped
- 2 tbsp (30 ml) olive oil
- Salt and pepper
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