![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Очень вкусный суп!
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 large leeks, halved lengthwise and cut into 1-inch lengths
4 celery ribs, cut into 1/2 -inch pieces, plus leaves for garnish
1 white onion, finely chopped
3 garlic cloves, minced
Kosher salt
Pepper
3 tablespoons all-purpose flour
Three 8-ounce bottles clam juice
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
1 bay leaf
1 pound skinless whitefish fillets, such as hake or cod, cut into 1-inch pieces
1/2 pound smoked whitefish, flaked
One 15-ounce can cannellini beans, rinsed and drained
Snipped chives, for garnish
Crusty bread, for serving
How to make this recipe
In a large saucepan, heat the 3 tablespoons of olive oil. Add the leeks, celery, onion, garlic and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the vegetables are just softened but not browned, about 10 minutes. Stir in the flour and cook for 1 minute. Add the clam juice, stock, cream and bay leaf and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender and the chowder is slightly thickened, about 7 minutes.
Stir the fresh and smoked fish and the beans into the soup and simmer over moderately low heat until the fresh fish is just cooked through, 5 to 7 minutes. Discard the bay leaf and season the chowder with salt and pepper. Ladle the chowder into bowls and garnish with celery leaves, chives, pepper and a drizzle of olive oil. Serve with crusty bread.
Make Ahead
The soup can be refrigerated for up to 3 days. Reheat gently before serving.
Источник: http://www.foodandwine.com/recipes/whitefish-leek-and-celery-chowder-white-beans
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 large leeks, halved lengthwise and cut into 1-inch lengths
4 celery ribs, cut into 1/2 -inch pieces, plus leaves for garnish
1 white onion, finely chopped
3 garlic cloves, minced
Kosher salt
Pepper
3 tablespoons all-purpose flour
Three 8-ounce bottles clam juice
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
1 bay leaf
1 pound skinless whitefish fillets, such as hake or cod, cut into 1-inch pieces
1/2 pound smoked whitefish, flaked
One 15-ounce can cannellini beans, rinsed and drained
Snipped chives, for garnish
Crusty bread, for serving
How to make this recipe
In a large saucepan, heat the 3 tablespoons of olive oil. Add the leeks, celery, onion, garlic and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the vegetables are just softened but not browned, about 10 minutes. Stir in the flour and cook for 1 minute. Add the clam juice, stock, cream and bay leaf and bring just to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender and the chowder is slightly thickened, about 7 minutes.
Stir the fresh and smoked fish and the beans into the soup and simmer over moderately low heat until the fresh fish is just cooked through, 5 to 7 minutes. Discard the bay leaf and season the chowder with salt and pepper. Ladle the chowder into bowls and garnish with celery leaves, chives, pepper and a drizzle of olive oil. Serve with crusty bread.
Make Ahead
The soup can be refrigerated for up to 3 days. Reheat gently before serving.
Источник: http://www.foodandwine.com/recipes/whitefish-leek-and-celery-chowder-white-beans
![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}