Creamy Tomato and Panfish Soup
- 2 large red potatoes (about 1 pound)
- 1 medium onion, chopped
- 1/4 cup chopped celery
- 3 tablespoons margarine or butter
- 2 cups water
- 1 can (16 ounces) whole tomatoes, drained
- 1/2 cup white wine
- 1 teaspoon salt
- Dash pepper
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- 1/2 cup half-and-half
- 1 pound panfish fillets
Makes 4 to 6 servings
Peel potatoes; cut into 1/4-inch cubes. Set aside. In 3-quart saucepan, cook and stir onion and celery in margarine over medium heat until tender-crisp, about 5 minutes. Add potato cubes, 2 cups water, the tomatoes, wine, salt, and pepper. Blend flour into 1/4 cup cold water; stir into vegetable mixture. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, 20 minutes. Stir in half-and-half. Cut fillets into 1-inch pieces. Add to soup. Cover and simmer, stirring gently one or two times, until fish flakes easily, about 8 minutes.
