By Jana Fish Czech Hob
November 10, 2014
This soup is usually served on Christmas Eve. But it can be good dish any day of the year.
1 hr 10 mins
1In a heavy soup pot, melt butter over medium-high heat. Add onion; sauté 3 minutes.
3Sprinkle flour over mixture; stir until well blended. Slowly add broth; stir until flour dissolves. Bring to a boil; reduce heat to medium.
5Add celery, celery root, allspice, and mace. Simmer 40 minutes.
7Stir in half-and-half. Add fish and oysters; continue to cook 20 minutes.
4 tablespoons butter
1 medium onion, diced
2 tablespoons flour
8 cups fish broth
2 ribs celery, sliced
½ bulb celery root, trimmed and chopped
5 whole allspice berries
½ teaspoon mace
1 cup half-and-half
1 pound mild white fish, diced
1 dozen oysters, with liquid
Salt and pepper to taste
¼ cup minced fresh parsley
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