Ingredients
- 60 g Butter
- 1 Leek, washed and diced
- 2 cloves Garlic, peeled & chopped
- 100 ml Lemon juice
- 500 ml fish stock or water
- 500 g Barker’s Professional Cream Style Meal Base
- 2 large potatoes, peeled and 1cm dice
- 1 kg diced fish and seafood
- 150 g Peas
- handful parsley, chopped
- handful tarragon, chopped
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.
