‘Fish pie’ soup

• 份量: 2 servings
• 活動時間: 5 minutes
• 總時間: 30 minutes

食材

400g pack Parmentier potatoes

1 large leek, sliced into 2cm rounds

2 tsp fish sauce

330ml dry cider

260g pack fish pie mix

160g frozen petits pois

3 tbsp half fat crème fraîche

4 sprig/s tarragon, leaves finely chopped

1 lemon, zest and juice of ½, ½ cut into wedges

步驟

Step 1

Melt the butter from the Parmentier potatoes in a heavybased casserole and add the potatoes and leek, stirring to coat in the butter; season and cook for 5 minutes. Bring a kettle of water to the boil. Mix the fish sauce into 250ml just-boiled water and add to the pan with the cider. Bring to the boil, then lower to a simmer and cover with a lid; bubble away for 10-12 minutes until the potatoes are tender.

Step 2

Tip in the fish pie mix and petit pois, bring back to a simmer and cover with a lid; cook gently for 3-5 minutes or until the fish is cooked through and opaque. Stir through 1 tbsp crème fraîche.

Step 3

Meanwhile, mix the remaining 2 tbsp crème fraîche, tarragon, lemon zest and juice. Divide the soup between 2 bowls and serve with a dollop of herby crème fraîche, freshly ground black pepper and the lemon wedges on the side for squeezing over.

營養

• 卡路里: 664
• 總脂肪: 21 g
• 飽和脂肪: 7.9 g
• 鈉: 2.2 g
• 總碳水化合物: 60 g
• 膳食纖維: 12 g
• 總糖: 15 g
• 蛋白質: 42 g