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🍽️ Morel and Fish Soup

471 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek
• 200 g chanterelles
• 1 clove garlic
• 2 tbsp butter
• 1 tbsp flour
• 200 ml dry white wine
• 600 ml fish stock
• salt
• pepper (from the mill)
• 0.5 untreated lemon (zest and juice)
• 500 g mixed fish fillets (e.g. salmon, sole and redfish)
• 3 sprigs dill
• 200 ml whipping cream
• 1 tbsp vermouth (e.g. Noilly Prat)

Instructions

1. 1. Cut the leek in half lengthwise, clean it, and wash it thoroughly.
2. 2. Cut the washed leek into thin strips.
3. 3. Clean the morel mushrooms.
4. 4. Cut the larger morels into bite-sized pieces, leaving the smaller ones whole.
5. 5. Peel the garlic and chop it finely.
6. 6. Heat butter in a large pot.
7. 7. Add the leek strips, the morels, and the chopped garlic to the hot pot.
8. 8. Sauté the vegetables for 2 to 3 minutes.
9. 9. Stir the flour into the mixture.
10. 10. Deglaze the pot with wine.
11. 11. Pour in the fish stock.
12. 12. Season the soup with salt and pepper.
13. 13. Add the lemon zest to the soup.
14. 14. Let the soup simmer on low heat for about 10 minutes.
15. 15. Rinse the fish briefly and pat it dry with a kitchen towel.
16. 16. Cut the fish into small, bite-sized pieces.
17. 17. Wash the dill and shake off excess water.
18. 18. Pluck the dill leaves from the stems and chop them finely.
19. 19. Stir the cream into the simmering soup.
20. 20. If necessary, add a little more fish stock to reach the desired consistency.
21. 21. Bring the soup to a brief boil.
22. 22. Reduce the heat to a minimum.
23. 23. Add the fish pieces and the chopped dill to the soup.
24. 24. Let the fish cook through for 2 to 3 minutes.
25. 25. Remove the soup from the heat so the fish does not overcook.
26. 26. Season the finished soup with vermouth, lemon juice, salt, and pepper.
27. 27. Serve the soup hot.

Nutrition per serving

• kcal: 471
• Protein: 38 g · Fett/Fat: 26 g · Carbs: 8 g