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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 422
  • Calories from fat: 23%
  • Fat: 10.9g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 43.3g
  • Carbohydrate: 29.3g
  • Fiber: 4.2g
  • Cholesterol: 78mg
  • Iron: 3.5mg
  • Sodium: 706mg
  • Calcium: 169mg

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

  1. 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.
  2. Preheat oven to 450°.
  3. 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.
  4. 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.
  5. Preheat broiler.
  6. 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.
  7. 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.
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