Chilled Ehu and Molokai Sweet Potato Soup

Heat the unsalted margarine in a large pot over medium heat until melted and shimmering.

Add the diced leeks to the pot and sauté until softened and translucent, about 3-4 minutes, stirring occasionally.

Pour in the white wine and deglaze the pot by scraping the bottom with a wooden spoon, cooking for 1-2 minutes until the wine reduces slightly.

Add the fish stock and diced Molokai sweet potatoes to the pot, bringing the mixture to a boil over medium-high heat.

Reduce the heat to medium-low and simmer until the sweet potatoes are very tender, about 20-25 minutes.

Cut the ehu into small pieces and add to the simmering soup, cooking for 5-7 minutes until the fish is opaque and flakes easily with a fork.

Stir in the chopped limu and skim milk, combining gently until evenly distributed throughout the soup.

Season the soup with salt and white pepper to taste, stirring well to incorporate the seasonings.

Transfer the soup to a blender in batches and puree until smooth, or use an immersion blender to puree directly in the pot until desired consistency is reached.

Strain the soup through a fine-mesh sieve for a silky texture, pressing gently on solids to extract all liquid.

Pour the soup into a bowl and refrigerate for at least 2-3 hours, or until completely chilled before serving.