How to make it

  • In a soup pot, heat the oil on medium heat.
  • Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often.
  • Add the celery and saute for 1 to 2 minutes, stirring constantly.
  • Add the potatoes, squash, carrots, water or stock, and sherry or wine.
  • Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes.
  • Rinse the fish fillets and cut them into bite-sized pieces.
  • Add fish to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent.
  • Remove from the heat.
  • In a blender, combine the cream cheese, milk or half and half, and 2 cups of the hot soup and puree until smooth.
  • Stir the puree back into the soup and reheat gently, if needed.
  • Serve hot topped with chives or shallots and with lemon wedges on the side.

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    " It was excellent "
    chefelaine ate it and said...
    Sounds delish! FIVE! :+D
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