Cream of Fish Soup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    288
based on 6 ratings

A blended soup made with the addition of tomato, fennel and herbs, finished with cream. Enhance the depth of flavour of this soup by using a high quality, or home-made fish stock. As an alternative option, you can leave the soup unblended for a more textured version. Garnish with fresh dill, croutons and a pinch of cayenne or paprika, serve with warm fresh bread.

recipe updated Feb 17, 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Celery stalk icon
    Celery stalk
    1
  • Carrot icon
    Carrot
    50 g
  • Garlic clove icon
    Garlic clove
    1
  • Fish stock icon
    Fish stock
    700 g
  • Cherry tomatoes icon
    Cherry tomatoes
    100 g
  • Salmon filet icon
    Salmon filet
    300 g
  • Cod fillet icon
    Cod fillet
    100 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Fennel bulb icon
    Fennel bulb
    ¼
  • Tomato paste icon
    Tomato paste
    1 tablespoon
  • Cayenne pepper icon
    Cayenne pepper
    ¼ teaspoon
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • White wine icon
    White wine
    60 ml
  • Lemon juice icon
    Lemon juice
    1 tablespoon
  • Fresh parsley icon
    Fresh parsley
    20 g
  • Single cream icon
    Single cream
    80 g
  • Dill icon
    Dill
    as needed
  • Croutons icon
    Croutons
    as needed
  • Cayenne pepper icon
    Cayenne pepper
    1 pinch

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Glass thermoresist blender - cooking chef xl

Step preview

  1. Attach the Stir Tool and Stir Assist Clip
  2. Add olive oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 1 min, 120°C, Speed OFF
  5. Then add onion, celery stalk, carrot, fennel bulb, garlic clove, tomato paste, cayenne pepper, salt and black pepper to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted - 5 min, 120°C, Stir 2
  7. Then add white wine to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted - 1 min, 120°C, Stir 2
  9. Then add fish stock and cherry tomatoes to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted - 13 min, 100°C, Stir 3
  11. Then add salmon filet, cod fillet, lemon juice and fresh parsley to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted - 5 min, 98°C, Stir 3
  13. Let cool slightly
  14. Add single cream, salt and black pepper to the Cooking Chef XL Bowl
  15. Transfer soup to Glass thermoresist blender
  16. Blend until smooth
  17. Remove the attachment from the machine
  18. Season to taste
  19. Garnish with dill, croutons and cayenne pepper
  20. Serve
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