Dairy Free Icelandic Fish Soup (Minnesota Style - with Walleye)
This Dairy Free Icelandic Fish Soup is made Minnesota Style with the addition of walleye. The walleye is perfectly poached in a creamy vegetable-based broth.
Equipment
Ingredients
- 2 Tbsp butter I like to use Country Crock Plant Butter (dairy free)
- 2 Tbsp olive oil
- 1 cup sliced leek only use white part
- 1½ cups diced yellow onion use a medium-sized onion
- ½ cup diced celery about 3 stalks
- ¾ cup tomato paste
- 1 tsp curry powder
- 2 tsp salt
- ½ cup red wine or red cooking wine
- 4 cups vegetable broth
- 1 Tbsp red wine vinegar
- 1½ pounds walleye cut into 2-inch pieces
- ¾ cup heavy whipping cream I like to use Country Crock Plant Cream
For Serving:
- heavy whipping cream
- microgreens
Instructions
- Melt butter and olive oil in a Dutch Oven over medium heat.2 Tbsp butter, 2 Tbsp olive oil
- Add leeks, onion and celery. Sauté for 5-6 minutes (or until tender).1 cup sliced leek, 1½ cups diced yellow onion, ½ cup diced celery
- Stir in tomato paste, curry powder and salt; let cook for 1 minute.¾ cup tomato paste, 1 tsp curry powder, 2 tsp salt
- Add wine and deglaze the pan. Cook for 2 minutes.½ cup red wine
- Pour in the vegetable stock and the red wine vinegar; bring to a simmer.4 cups vegetable broth, 1 Tbsp red wine vinegar
- Using your immersion blender, puree the soup until smooth.
- Add in the walleye and simmer until the fish is cooked through and easily flakes apart, about 7-9 minutes.1½ pounds walleye
- Slowly add in the heavy whipping cream and stir to combine.¾ cup heavy whipping cream
- Ladle into bowls and drizzle with heavy whipping cream and garnish with mircogreens.heavy whipping cream, microgreens
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