Fish soup with vegetables

Ingredients

500 g fish fillets, e. g. salmon and turbot

2 - 3 sprigs thyme

1 tbsp chopped parsley

1 courgette

2 carrots

2 red potatoes

Salt

1 leek

8 tbsp sweetcorn, tinned

800 ml fish stock

Vermouth

Freshly ground white pepper

200 ml cream, at least 30 % fat

4 tbsp fried onions

Instructions

Wash the fish fillets, pat dry and cut into rough cubes. Wash the thyme, pick the leaves from the stalks and mix with the parsley. Wash the courgette, quarter lengthwise and slice.

Wash, peel and finely dice the carrots. Wash and dice the potatoes and parboil in plenty of salted water for 20 minutes. Wash and trim the leek, quarter lengthwise and cut into strips. Drain the sweetcorn. Put the fish stock into a pan and bring to the boil. Add the vegetables and herbs and simmer for about 7 minutes. Then add the fish and cook very gently for about 6 minutes, or until done.

Season the soup with salt and pepper and add vermouth to taste. Add the cream and reheat but do not let it boil. Ladle the soup into bowls and serve garnished with fried onion.