A tasty sweetcorn soup with Dover sole fillet and parma ham makes a hearty winter-warmer.
Place the butter, potatoes, shallot and tomato in a large pan and sweat over a medium heat for two minutes.
Add the white wine and chicken stock and cook for a further ten minutes.
Add the Parma ham, Dover sole pieces and sweetcorn and simmer for three minutes.
Stir in the cream and chives and season to taste.
Serve in a large bowl.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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