Fish and Pea Soup

A delicate soup made by simmering homemade turbot stock with peas, white wine, and finished with double cream.

Healthy Soup Fish Seafood Peas

Estimated Nutrition

Calories

485.5

kcal / serving

485.5 kcal total

Carbs

15.6g

per serving

15.6 g total

Fat

38.2g

per serving

38.2 g total

Protein

12.8g

per serving

12.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Liquids

splash for stock

enough to cover bones

White Wine

for the soup base

NutsSeeds

leaf

Bay Leaf

piece

Black Peppercorns

Seafood

set

Turbot

bones and trimmings from 1 whole fish

Vegetables

0.25

piece

Onion

chopped

100

Peas

frozen

Method

Place fish bones, onion, bay leaf, peppercorns, wine, and water in a saucepan.

Bring to a boil then simmer for 10 minutes.

Strain the stock through a sieve and set the liquid aside.

Cook most of the peas in butter until softened.

Add wine and reduce the liquid by half over high heat.

Add the prepared fish stock and simmer for 3 minutes.

Blend the soup until smooth then return it to the pan.

Stir in remaining peas and cream then heat gently for 3 minutes.

Pour the soup into a bowl to serve.