Scandinavian flounder and spinach bisque
2
Points®
Total time: 55 min • Prep: 17 min • Cook: 38 min • Serves: 4 • Difficulty: Easy
This wonderful dish has the traditional smooth texture and rich texture that bisque-lovers enjoy. The combination of potatoes and low-fat milk create a thick-bodied bisque enhanced by the delicate flounder and herbaceous dill. Easy to prepare and ready in under and hour, this one-pot meal is wonderful warm and also delicious cold making it perfect for serving year-round. Give it some time to sit and the flavors take flight to delight in each bite. Serve with some rye crisps to dip into the soup or alongside a fresh, lemony green salad.
Ingredients
Canola oil
2 tsp
Onion
1 large, chopped
Garlic
2 clove(s), minced
Vegetable broth
2 cup(s), fish broth, or bottled clam juice
Uncooked potato
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 sole fillet
¾ pound(s), cut into 1-inch pieces
Chopped frozen spinach
10 oz, thawed and squeezed dry
1% 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.
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