Fish soup is a classic in most regions of the world involved in fishing. Combining the best fish from Lake Geneva to make a tasty soup, the canton of Vaud is no exception to this rule.
Recipe adapted from Betty Bossi’s "Swiss Cuisine"
Setting up and directions: approx. 1 1/4 h
Ingredients for approx. 1.5 l of soup
600 g fish from Lake Geneva (perch, fera, trout, arctic char, etc.)
100 g leeks, in julienne strips
1 onion, finely chopped
1 clove of garlic, finely chopped
3 tomatoes, peeled, diced, seeded
2 carrots, in sticks
1 celery stalk, in julienne strips
4 dl white Vaudois wine
2 dl water
1 tbsp parsley, finely chopped
1 tsp lemon juice
1 laurel leaf
2 dl full cream
Salt, pepper, flour, butter
Heat 1 tbsp. of butter in a saucepan
Brown the leeks, onion and garlic
Add the tomatoes, carrots and celery. Steam.
Add the wine, water, parsley, lemon juice, laurel leaf, 1 1/4 tsp. salt and some pepper. Bring to a boil, reduce the heat and let simmer covered for approx. 10 min.
Cut the fish into pieces of the same size. Add, poach for about 2 minutes, just below boiling point.
Remove the fish and the vegetables with a skimmer, drain and remove the laurel leaf. Cover fish and vegetables and set aside.
Mix the soup with 1 tbsp. butter and 1 tbsp. flour. Bring to a boil, then reduce the heat. Whisk and cook gently for approx. 10 min.
Add the cream, bring to a boil, then pour in a soup tureen.