John Myers
Ingredients for 2 servings:
- 1 onion(s)
- 5 potatoes
- 1 stalk(s) leek
- 2 spring onions
- 200 g peas, frozen
- 400 ml fish stock
- 100 ml vegetable stock
- 1 garlic clove(s)
- 1 lemon(s)
- 1 tsp, sautéed dill
- 300 g cod fillet(s)
- 2 tbsp sour cream
- salt and pepper
- oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
simple, easy
Peel and dice the onion, peel and dice the potatoes, and heat them in a little oil in a pan. Deglaze with the stock and broth, bring to a boil, and simmer for 25 minutes. Trim and slice the leek and spring onions. Squeeze the lemon, reserving the peel. Wash and dry the dill, peel and finely chop or press the garlic, grate the lemon zest, and mix everything together. Set aside. Five minutes before the end of the cooking time, add the leek, spring onions, and peas to the soup, simmer, and then puree. Season with salt, pepper, and lemon juice. Cut the cod into pieces, add to the soup, and let it simmer for five minutes. Stir in 1 tablespoon of sour cream. Ladle the soup into a soup bowl, add a dollop of sour cream, and pour the garlic, lemon, and dill mixture over the soup and stir it through the soup. Baguette is delicious with it.
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