quick recipe #6 Hearty Halibut Soup with Sage and Rapini

serves 2

Cut to small dice 2 medium potatoes, 1 small rutabaga (swede), 1 medium carrot, 1 stick of celery, 1/2 medium onion.
Warm 1 tbsp olive oil in a large saucepan. Add the carrot, celery & onion and cook until onion starts to soften. Stir in the diced potatoes and rutabaga to coat with oil.
Add 4 cups chicken stock, a good pinch of salt and a few twists of white pepper and bring to a simmer.
Meanwhile, chop 1 cup rapini and set aside.
Remove skin from the halibut.
Use wild halibut if it is available, ask the fishmonger to cut a piece large enough to serve two people.
Cut the halibut into 1/2 inch chunks and set aside.
When the vegetables are al dente put 1/3 of vegetables and stock in a food processor, add more white pepper to suit your taste and process until smooth.
Add the fish and rapini to the saucepan and allow to cook over gentle heat.
When the fish is cooked through return the processed vegetables to the saucepan and stir to combine. Allow to warm.
Finely chop enough fresh sage to give 1 tbsp.
Divide the soup between 2 large bowls. Top each soup with a large spoonful of sour cream, preferably fat free, and sprinkle the soup with the finely chopped sage.