Fish Soup

This soup is delightful, and easy to make. Serves 2-3 people.

Ingredients:

4 T butter
1/2 onion, chopped
2 medium potatoes, peeled & diced
thyme
water
3 c. milk (or cream)
2-3 fillets of white fish

Procedure:

Melt butter in soup pot. Saute chopped onions until transparent.
Add diced potatoes. Saute for 1-2 minutes.
Add fresh or dried thyme.* Stir.
Add water to cover, enough to completely cook the potatoes. Boil lightly for about 10 minutes.
Gently stir in milk, a little at a time, and simmer until hot enough to cook fish.
Add 2-inch pieces of fish, and cook about 3 minutes.

If you use cream this dish will be decidedly richer, and probably better as a side dish than a complete meal. (Great for an appetizer to impress dinner guests!) Otherwise, dilute soup with milk to reach the consistency that appeals to you.

Serve with toast.

*When using fresh thyme in soups, bundle twigs and tie together, then remove when the soup is ready to serve. Dried thyme can more accurately be measured in pinches, to please your palate.

I'm a big herb freak, so I use a lot of dried thyme in this delicious soup.