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Scandinavian Flounder and Spinach Bisque

6
5
3
Smartpoints value per serving
Total Time
55 min
Prep
17 min
Cook
38 min
Serves
4
Difficulty
Easy
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.

Ingredients

canola oil

2 tsp

uncooked onion(s)

1 large, chopped

garlic clove(s)

2 medium clove(s), minced

fat free vegetable broth

2 cup(s), fish broth, or bottled clam juice

uncooked potato(es)

1 pound(s), all-purpose, peeled and cut into 1-inch chunks

bay leaf

1 leaf/leaves

table salt

½ tsp

ground nutmeg

¼ tsp

white pepper

¼ tsp, ground

uncooked flounder fillet(s)

¾ pound(s), cut into 1-inch pieces

chopped frozen spinach

10 oz, thawed and squeezed dry

low-fat milk

1½ cup(s)

dill

¼ cup(s), fresh, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

For contrasting texture and an extra POINT per serving, serve each portion with two crisp rye crackers.This soup is delicious cold—the flavors, especially the dill, shine even stronger after sitting overnight in the refrigerator. If you like, stir in 1 to 2 tablespoons of milk to thin the cold soup a little. If you bought a whole bunch of dill for this recipe, chop the remaining dill and freeze it in small zip-close freezer bags to add to soups, casserole dishes, or dips another time.

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