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.
Creamy Cod Fillet Purée Soup
Ingredients
Preparation
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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.
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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.
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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.
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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
