Ingredients
- 60 g Butter
- 1 Leek, washed and diced
- 2 cloves Garlic, peeled & chopped
- 100 ml Lemon juice
- 500 ml
- 500 g
- 2
- 1 kg
- 150 g Peas
- handful
- handful
Method
- Heat the butter over a low heat in a large saucepan. Add the leek and garlic, stirring occasionally until tender.
- Add the lemon juice and reduce by half.
- Add the stock and Barker’s Professional Cream Style Meal Base and bring to a simmer. Add the diced potato and cook until just tender.
- Add the diced fish and seafood and peas. Simmer until the seafood is just cooked.
- Add the herbs and stir through.
- Sprinkle over some roughly chopped tarragon to garnish.
HANDY HINTS:
- Dilute the Barker’s Professional Cream Style Meal Base to create a pouring cream and spoon a swirl on top of the portion of soup as a garnish.
- Swap out the lemon juice for white wine for the deglazing process.
- Pre-cook the potatoes to reduce cooking time.
