Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Soupe au Verte with Goat Cheese Toasts

Use halibut for this herbed dish only if you can buy it fresh. Otherwise, use another firm white fish, like snapper.

Cooking Light JUNE 2007

  • Yield: 8 servings


  • 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


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.

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

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Soupe au Verte with Goat Cheese Toasts recipe