Soupe au Verte with Goat Cheese Toasts

Name: Soupe au Verte with Goat Cheese Toasts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 slices bacon slices; 2 bay leaves; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 1 Tbsp butter; 1 teaspoon butter, softened; 118 milliliters chopped carrot; 237 milliliters chopped carrot; 355 milliliters chopped celery; 237 milliliters dry white wine; 454 grams fish bones; 14 grams French bread; 2 Tbsps chopped fresh mint; 1 bunch fresh parsley; 3 Tbsps chopped fresh parsley; 28 grams 1/4 cup crumbled goat cheese; 237 milliliters half-and-half; 170 grams halibut fillets; 1 large onion, quartered; 473 milliliters chopped onion; 2 teaspoons finely chopped parsley; 454 grams package frozen green peas; 1 teaspoons salt, divided; 2 teaspoons sugar; 1 liters water; 473 milliliters cubed peeled Yukon gold or red potato

You can never have too many main course recipes, so give Soupe au Verte with Goat Cheese Toasts a try. This recipe serves 8. One portion of this dish contains approximately 23g of protein, 10g of fat, and a total of 303 calories. A mixture of onion, peas, carrot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare stock, combine the first 7 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Strain stock through a fine sieve into a bowl; discard solids.

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Stock

Equipment you will use

Dutch Oven

Sieve

Bowl

Preheat oven to 45

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Oven

To prepare the soup, wipe pan dry with a paper towel. Cook bacon in pan over medium heat until crisp.

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Bacon

Soup

Equipment you will use

Paper Towels

Frying Pan

Remove bacon from pan; crumble and set aside. Increase the heat to medium-high; add butter to drippings in pan, and melt.

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Butter

Bacon

Equipment you will use

Frying Pan

Add 2 cups onion, potato, 1 cup carrot, sugar, and 1 teaspoon salt; saut 5 minutes.

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Carrot

Potato

Onion

Sugar

Salt

Add wine; cook until the wine is reduced to 1/2 cup (about 8 minutes).

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Wine

Add stock and peas; bring to a boil. Reduce heat, and simmer 10 minutes or until potato and carrot are tender. Cool slightly.

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Carrot

Potato

Stock

Peas

Place half of vegetable mixture in a blender.

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Vegetable

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth, scraping sides.

Equipment you will use

Blender

Pour pureed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Strain vegetable mixture through a sieve into pan; discard solids. Stir in half-and-half and chopped mint; cook over medium-low heat until thoroughly heated, stirring occasionally.

Ingredients you will need

Vegetable

Mint