Root Vegetable and White Fish Cream Soup | RICARDO

Ingredients

• 2 onions, thinly sliced
• 3 tbsp butter
• 1.5 lb (675 g) rutabaga, peeled and cubed
• 1 lb (450 g) parsnips, peeled and sliced
• 1 potato, peeled and cubed
• 4 cups (1 litre) chicken broth
• 2 cups (500 ml) milk
• 2 tsp (10 ml) toasted sesame oil, plus extra, for garnish
• 1/2 lb (225 g) white fish fillets (such as halibut, haddock, pollock)
• 1 tbsp (15 ml) vegetable oil
• 2 radishes, thinly sliced
• 1 tbsp chives, finely chopped
• 1 tsp (5 ml) lemon juice