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Number of Servings: 4

Serving Size:

Preptime:

Category: Dinner

Source: "Moosewood Restaurant New Classics", Moosewood collective

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 about 5 more minutes. Add the curry powder, turmeric, and pepper 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 them 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.