Ingredients

  • 1 tablespoon vegetable oil
  • 1 white onion (large, finely chopped)
  • 2 stalks celery (finely chopped)
  • 2 pounds potatoes (peeled, cut into 3/4 inch pieces)
  • 1 teaspoon dried tarragon leaves
  • 27 ounces corn kernels (rinsed)
  • 2 vegetable bouillon cubes (crushed)
  • 1/2 pound garlic bread
  • 10 1/2 ounces white fish fillets (boneless firm)
  • 2/3 cup cream
  • 7 ounces peeled prawns (cooked)
  • 3 1/2 ounces smoked salmon (sliced, to serve)
  • fresh chives (chopped, to serve)

Directions

  1. Heat oil in a large heavy-bottomed saucepan over medium heat, add onion and cook for 2 mins, or until soft. Add celery, potatoes, tarragon and corn. Cook for 5 mins, or until heated through. Add crumbled bouillon cubes and 6 cups boiling water. Bring to a boil, reduce heat and simmer, uncovered, for 15 mins, or until potatoes are tender. Remove from heat and let cool slightly. Purée until smooth.
  2. Meanwhile, warm or cook garlic bread according to directions on package.
  3. To finish the soup, place puréed soup over low heat, add fish, cream and 1/2 the prawns. Cook for 5 mins, or until fish is cooked. Season. Ladle into serving bowls. Top with salmon, remaining prawns and chives. Serve with garlic bread.
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NutritionView more

500Calories
Sodium99%DV2380mg
Fat22%DV14g
Protein100%DV51g
Carbs14%DV43g
Fiber16%DV4g

PER SERVING *

Calories500Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat6g30%
Trans Fat0g
Cholesterol110mg37%
Sodium2380mg99%
Potassium1280mg37%
Protein51g100%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber4g16%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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