Creamy seafood soup
Ingredients
- 45ml (3 tbsp) olive oil
- 1 onion, finely chopped
- 3 celery sticks, finely chopped
- 1 garlic clove, crushed
- 190ml dry white wine
- 300ml fish stock
- 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water to form a smooth paste
- 500g seafood mix
- a handful of fresh dill, chopped + extra, for serving
- 60ml (¼ cup) crème fraîche
- garlic bread, to serve
Instructions
1
Heat the oil in a pot and sauté the onion, celery and garlic, 2 – 3 minutes.
2
Pour in the wine and cook until it evaporates, about 5 minutes. Add the stock and cornflour mixture, and cook, stirring, until the mixture has thickened.
3
Add the seafood and dill. Simmer until very hot, stir in the crème fraîche and serve hot with the garlic bread.
