Prep time: 30 minutes
Cook time: 15 minutes
- 2 small smoked fish
- 3 tablespoons butter
- 4 cloves garlic, peeled and sliced thin
- 2 medium sweet onions, peeled and chopped
- 4 medium Yukon Gold potatoes, peeled, washed and cut into cubes
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 2 cups heavy cream
- 3 cups half and half
- Dash of Tabasco
- 2 teaspoons of Lea and Perrin’s Worcestershire Sauce
- Place smoked fish on a couple layers of old newspaper. With a knife, cut down the backside to remove the top fillet and set aside.
- Remove the head along with the backbone and tail. Set aside. Slice both fillets and reserve for garnish.
- Heat a 3- or 4-quart saucepot over medium heat. Add butter, garlic, and onions and cook for about three minutes.
- Pour in wine and reduce heat by half. Add potatoes, smoked fish backbone and head, thyme, cream and half and half; bring to a simmer. Simmer slowly until potatoes are soft.
- Remove smoked fish bones and thyme springs, then puree with an immersion blender. Strain through a mesh strainer. Season soup with salt, pepper, Tabasco and Worcestershire sauce.
- Serve hot or store in the refrigerator for up to one week.