Herbed Leek and Potato Soup W/red Snapper
| Yield: | 4 Servings |
| Categories: | Soups, Seafood, Vegetables |
| 2 | ts | Olive oil |
| 1 | c | Thinly sliced leeks (white portion only) |
| 1 | c | Thinly sliced fennel |
| 4 | c | Boiling water |
| 10 | oz | All-purpose potatoes, pared and cut into 1/2" pieces |
| 1 | tb | Minced fresh thyme leaves or 1 tsp. dried |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground white pepper |
| 10 | oz | Red snapper fillets, cut into 1 1/2 x 1 inch pieces |
| 2 | tb | Minced fresh flat-leaf parsley |
| 1/4 | ts | Hot pepper sauce |
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