Sweet Potato Soup with Wild Alaska Pollock Skewers
Sweet potato-carrot soup provides a creamy accompaniment to colorful, gingered pollock skewers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Soup
- 2 small onions, peeled
- 1 tablespoon olive oil
- 2 carrots, peeled
- 2 sweet potatoes, peeled
- 1 quart water
- 2⁄3 cup creme fraiche
Pollock Skewers
- 4 wild Alaska pollock fillets
- 1 each red, yellow and green bell pepper
- juice of 1⁄2 lime
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons canned green chilies
- 2 tablespoons olive oil
- salt and pepper, to taste
Preparation
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Step 1 Prepare the vegetable soup
Slice the onions. Cook onions over medium-high heat in a pan with 1 tablespoon olive oil. Meanwhile, peel and chop the carrots and sweet potatoes. Add these to the onions then pour in the water. Cover and simmer about 20 minutes, until vegetables are tender. Transfer cooked vegetables and about 2 cups soup liquid into a blender. Add the crème fraiche, cover and blend until smooth. Keep warm.
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Step 2 Prepare Alaska pollock skewers
Cut pollock into large pieces. Place fish into the marinade bowl. Core and chunk the bell peppers. Arrange the fish and peppers alternately on metal skewers.
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Step 3 Grill pollock skewers
Place skewers on a medium-heat grill and cook, covered for about 8-10minutes, turning occasionally. Serve pollock skewers with sweet potato soup.
