Potato, Leek And Cod Soup

Recipe Ingredients

1 lb	454g / 16oz	Salt cod - (see note)
4 cups	948ml	Milk
1 tablespoon	15ml	Butter
2 cups	474ml	Finely sliced leek rounds - white parts only (4
1 tablespoon	15ml	All-purpose flour
1 1/2 lbs	681g / 24oz	Waxy potatoes *
1/2 teaspoon	2.5ml	Ground white pepper
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	Finely chopped fresh dill

Recipe Instructions

* peeled and thinly sliced (5 medium, see note) Soak salt cod overnight, changing water at least once.

The next day, drain and place salt cod and milk in pan. In a sauce pan, cover and cook over medium heat 8 minutes. Remove salt from pan. Pour milk through strainer and set milk aside. Flake and discard any skin and bones. Set cod aside.

Melt butter in clean saucepan over low heat. Add leeks and cook stirring occasionally, until soft, about 5 minutes. Stir in flour. Stir in reserved milk, potatoes and pepper. Increase heat to medium. Cover and cook 15 minutes. Add cod and remove from heat.

This soup may be made up to a day in advance to this point. Cool, cover and refrigerate.

Place sour cream in small bowl. Reheat soup over medium heat until piping hot. Thin sour cream with 1/2 cup hot soup, then pour mixture into soup pot. Do not heat soup again or sour cream will curdle. Pour soup into tureen, sprinkle with fresh dill and serve.

Note: Other white fish, such as fresh cod, halibut or flounder, be used, either in combination with salt cod or by themselves,

Note: Use waxy, less starchy potatoes, such as new potatoes, low Finnish, Kennebecks, red rose or white rose, to avoid a mealy texture.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Source:
Carol Miller-Tutzauer

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