Grill Interrupted

 

We made this soup during our Boot Camp at the Culinary Institute of Canada, PEI. It was so simple yet so delicious. A must for your repertoire to serve to guests. The blackened fish is the perfect accompaniment to each mouthful of this flavourful and creamy soup.

 

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 Sweet Potato Soup with Blackened Halibut

Adapted from The Culinary Institute of Canada

Serves: 4

Ingredients:

4 slices halibut, 1 1/2 inches thick
2 tablespoons blackening spices
1 cup onion, chopped
1 tablespoon butter
2 cloves garlic, minced
1 carrot, grated
1 sweet potatoe, grated
1 cup milk
1/2 cup cream
Salt and Pepper, to taste
Tabasco, to taste
1 Bay leaf

Preparation:

1. In a Medium sized sauce pot, add butter and onions and cook until sweated. Add garlic, carrots and sweet potatoes. Cook slightly add bay leaf. Add milk and cream and bring to a simmer . Cook for 10 minutes.
2. In a blender, puree the soup and put through a fine strainer. Season to taste with salt, pepper, and Tabasco.
3. Spice halibut with blackening rub evenly on both sides.
4. Heat cast iron skillet over Medium-High heat. Add 1 tablespoon olive oil and 1 teaspoon butter.
5. Put halibut into hot skillet and cook 2-3 minutes on each side, turning only once.
6. To serve, bring the soup back to a simmer and add halibut.

Filed under: Recipe on September 1st, 2011