In a large sauce pot sweat 5 cloves garlic (sliced) & 1 diced onion in 100 gm butter over medium-low heat, but do not colour. Add 800 gm potatoes (large dice), ½ head cauliflower, and 450 gm smoked Sablefish and cook briefly; fish should start to cook. Deglaze with 125 ml white wine and juice of 1 lemon, evaporate by half. Add 2.5 litres fish stock and a sachet of bay leaf, thyme & peppercorn. Cook over medium until vegetables are pierced easily. Add 250 ml whipping cream and bring to a simmer. Remove from heat and puree with hand blender. Strain through a sieve and season to taste. Serve with a garnish of sour cream and fresh chives.
Chef Jeff Keenliside, Oak Bay Marina Restaurant, 1327 Beach Drive Victoria, 250-598-8555. This delicious creamy soup is as easy as it is elegant. Of course Chef Jeff makes his own stock from scratch.