Creamy Cod Fillet Purée Soup
Lately I’ve found myself thinking more and more that traditional Estonian flavours deserve a slightly fresher interpretation. This puréed soup is exactly that kind of dish. A truly creamy spoonful where carrot and potato create a soft, familiar base, and locally sourced cod adds a clean flavour and quality protein.
And a small reminder: beyond salmon and trout, it’s worth bringing more white fish into your menu. High-quality local frozen cod fillet is an excellent choice and gives this soup just the right nuance.
Ingredients
- 500 g carrots
- 500 g potatoes
- 500 g cod fillet
- 10 cm piece of leek
- 2 tk garlic cloves
- 1 bay leaf
- 2 l vegetable broth
- 200 ml 10% light cream
- 50 g butter
- a little lemon juice
- salt and pepper
- oil for sautéing
Preparation
- 1 Chop the leek and garlic and place them in a pot with the bay leaf and a little oil. Gently sauté until the leek becomes translucent.
- 2
Add the peeled and diced potatoes and carrots, and sauté for a few minutes, stirring continuously. Pour in the vegetable broth, cover with a lid, and cook until the vegetables are tender.- 3
Once the vegetables are soft, add the cod fillet cut into pieces and simmer for another 5 minutes. Remove the pot from the heat, discard the bay leaf, and blend the soup with a hand blender until smooth.- 4
Add the butter, a splash of lemon juice, and the cream, then continue blending for another 2–3 minutes until the soup is silky smooth. Season with salt and pepper to taste.purée, soup, cod, festive - 2