Fish Velouté

Instructions

1. 1

   In a large pot, melt the butter over medium heat.

2. 2

   Add the chopped onions, carrots, and celery, and cook until they are softened, about 5 minutes.

   Tip: Be careful not to burn the vegetables.

3. 3

   Add the minced garlic and cook for 1 minute, stirring constantly.

4. 4

   Add the white wine and fish stock, and bring the mixture to a boil.

   Tip: Scrape the bottom of the pot to release any browned bits.

5. 5

   Reduce the heat to low and simmer for 10 minutes.

   Tip: Skim off any foam that rises to the surface.

6. 6

   Add the fish to the pot, and cook until it is opaque and flakes easily with a fork, about 5 minutes.

   Tip: Do not overcrowd the pot.

7. 7

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

   Tip: Be careful when blending hot liquids.

8. 8

   Stir in the cream and cook over low heat until the soup is heated through, about 2 minutes.

9. 9

   Season the soup with salt and pepper to taste.

   Tip: Add the chopped parsley for garnish, if desired.

10. 10

    Serve the soup hot, garnished with additional parsley if desired.