Country bread and a salad of thickly sliced tomatoes sprinkled with oil, vinegar and crumbled bacon complete the supper. Strawberry tarts make a lovely finale.
Recipe information
Yield
2 Servings; Can be doubled
Ingredients
2 tablespoons (1/4 stick) butter
1 1/2 medium leeks (white and pale green parts only), thinly sliced
8 ounces red-skinned potatoes, peeled, cut into 1/2-inch pieces
2 cups bottled clam juice
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1/2 cup whipping cream
1/2 pound haddock or other firm white fish fillet, cut into 1-inch pieces
Preparation
Melt butter in heavy large saucepan over medium heat. Add leeks. Cover and cook until leeks begin to soften, stirring occasionally, about 3 minutes. Add potatoes; stir 1 minute. Add clam juice and thyme; bring to boil. Cover pan, reduce heat to medium-low and simmer 6 minutes. Add cream; return to simmer. Add haddock and simmer uncovered until potatoes are tender and haddock is opaque in center, about 5 minutes. Season soup with salt and pepper. Ladle soup into bowls.
