Scandinavian Flounder and Spinach Bisque
- Total Time
Bisque is a thick pureed soup, usually made rich by adding cream. Ours is a traditional thick smooth bisque, made rich in flavor from seasonings and fresh dill.
canola oil2 tsp
uncooked onion(s)1 large, chopped
garlic clove(s)2 clove(s), medium, minced
fat free vegetable broth2 cup(s), fish broth, or bottled clam juice
uncooked potato(es)1 pound(s), all-purpose, peeled and cut into 1-inch chunks
bay leaf1 leaf/leaves
table salt½ tsp
ground nutmeg¼ tsp
white pepper¼ tsp, ground
uncooked flounder fillet(s)¾ pound(s), cut into 1-inch pieces
chopped frozen spinach10 oz, thawed and squeezed dry
low-fat milk1 ½ cup(s)
dill¼ cup(s), fresh, chopped
- Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until golden, 7–10 minutes.
- Add the broth, potatoes, bay leaf, salt, nutmeg, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes. Discard the bay leaf.
- Stir the flounder and spinach into the broth mixture; return to a boil. Reduce the heat and simmer until the fish is just opaque in center and spinach is tender, about 3 minutes.
- Transfer half of the mixture to a blender or food processor and puree; transfer the puree to a bowl. Repeat with the remaining soup mixture, then return all the puree to the Dutch oven. Add the milk; bring to a simmer, then stir in the dill. Yields generous 1 1⁄2 cups per serving.