Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Salt cod (see note) 1 tb All-purpose flour
4 c Milk 1 1/2 lb Waxy potatoes *
1 tb Butter 1/2 ts Ground white pepper
2 c Finely sliced leek rounds, 1/2 c Sour cream
-white parts only (4 large 1 tb Finely chopped fresh dill
-leeks)

* peeled and thinly sliced (5 medium, see note)

Soak salt cod overnight, changing water at least once.

The next day, drain and place salt cod and milk in pan. In a sauce pan,
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 cup 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.

Note: Other white fish, such as fresh cod, halibut or flounder, be used,
either in combination with salt cod or by themselves,

Note: Use waxy, less starchy potatoes, such as new potatoes, low Finnish,
Kennebecks, red rose or white rose, to avoid a mealy texture.

Per serving (using fresh cod): 326 calories (27 percent from protein, 46
percent from carbohydrate, 27 percent from fat), 22 grams protein, 38 grams
carbohydrate, 10 grams fat, 53 milligrams cholesterol, 195 milligrams
sodium.

Exchanges: 1 milk, 1 vegetable, 1 1/2 bread, 2 meat, 2 fat.

Michael Roberts writing in the Oregonian FOODday, 1/12/93.

Posted by Stephen Ceideburg

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