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  Recipe Home » Diabetic » POTATO LEEK AND COD SOUP
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  POTATO LEEK AND COD SOUP
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 244
Ingredients:
1 pound salt cod, peeled and thinly sliced (halibut, flounder or a combination)
4 C. milk
1 Tbls. butter
2 C. finely sliced leek rounds, white parts only (4 large)
1 Tbls. all purpose flour
1-1/2 pounds waxy potatoes (5 medium, less starchy potatoes such as new potatoes)
1/2 tsp. ground white pepper
1/2 C. sour cream
1tablespoon finely chopped fresh dill
Instructions:
Soak salt cod overnight, changing water at least once. The next day, drain and place salt cod and milk in pan. In a saucepan, 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 C. 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.
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