Soupe au Verte with Goat Cheese Toasts

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Use halibut for this herbed dish only if you can buy it fresh. Otherwise, use another firm white fish, like snapper.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 422
Caloriesfromfat 23 %
Fat 10.9 g
Satfat 4.7 g
Monofat 3.4 g
Polyfat 1.7 g
Protein 43.3 g
Carbohydrate 29.3 g
Fiber 4.2 g
Cholesterol 78 mg
Iron 3.5 mg
Sodium 706 mg
Calcium 169 mg

Ingredients

Stock:
6 cups water
1 1/2 cups chopped celery
1/2 cup chopped carrot
2 bay leaves
1 large onion, quartered
1 bunch fresh parsley
1 pound fish bones
Soup:
2 bacon slices
1 tablespoon butter
2 cups chopped onion
2 cups cubed peeled Yukon gold or red potato
1 cup chopped carrot
2 teaspoons sugar
1 1/4 teaspoons salt, divided
1 cup dry white wine
1 (16-ounce) package frozen green peas
1 cup half-and-half
2 tablespoons chopped fresh mint
8 (6-ounce) halibut fillets
1/2 teaspoon freshly ground black pepper
Cooking spray
Toasts:
1 teaspoon butter, softened
1/4 cup (1 ounce) crumbled goat cheese
8 (1/2-ounce) slices French bread
2 teaspoons finely chopped parsley
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
2 1/2 tablespoons chopped fresh parsley

Preparation

To prepare stock, combine the first 7 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a fine sieve into a bowl; discard solids.

Preheat oven to 450°.

To prepare the soup, wipe pan dry with a paper towel. Cook bacon in pan over medium heat until crisp. Remove bacon from pan; crumble and set aside. Increase the heat to medium-high; add butter to drippings in pan, and melt. Add 2 cups onion, potato, 1 cup carrot, sugar, and 1 teaspoon salt; sauté 5 minutes. Add wine; cook until the wine is reduced to 1/2 cup (about 8 minutes). Add stock and peas; bring to a boil. Reduce heat, and simmer 10 minutes or until potato and carrot are tender. Cool slightly. Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth, scraping sides. Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Strain vegetable mixture through a sieve into pan; discard solids. Stir in half-and-half and chopped mint; cook over medium-low heat until thoroughly heated, stirring occasionally.

Sprinkle fish with remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Place fish on a jelly-roll pan coated with cooking spray. Bake at 450° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Preheat broiler.

To prepare the toasts, spread butter and goat cheese evenly over bread slices. Place on baking sheet. Broil 1 minute or until cheese melts. Sprinkle the toasts evenly with 2 teaspoons parsley and 1/4 teaspoon pepper.

Place 1 fillet in each of 8 shallow soup bowls. Ladle 1 cup soup over each fillet; sprinkle evenly with bacon and 2 1/2 tablespoons parsley. Serve each with 1 toast.

Note:

Julianna Grimes Bottcher,

June 2007