Wonderful Fish Soup with Cream
We are inspired by Forest, Garden, and Vegetable Garden / @lessadogorod
We made five liters of soup from:
frozen salmon steak - 1.3 kg;
potatoes - 800 g;
carrots - 2 pcs.;
onions - 2 pcs.;
garlic - 3 cloves;
parsley root - 2 pcs.;
herbs - dill/parsley/cilantro,
rice - 100 g;
cream - 10% - 800 ml,
or - 20% - 400 ml,
or - 30% - 300 ml;
vegetable oil - 2 tbsp;
butter - 50 g;
salt, black pepper, mixed peppers, bay leaf.
Remove the bones and skin from the fish fillet and chop coarsely.
Add the onion, carrot, parsley root, and a few grains of black pepper to the remaining fish (trout or salmon soup is ideal). Cook the broth for 40 minutes and strain.
In a mixture of vegetable and butter, fry the onion, garlic, carrot, parsley root, and potatoes directly in the pan. Add a pinch of hot pepper flakes.
Pour in the strained broth. Add rice and bay leaves. Cook until the potatoes are tender. Add the fish pieces, mixed peppers, and chopped herb stems. Remove the bay leaves. Cook for 5 minutes. Season with salt.
Pour in the heated cream. Bring to a boil. Add the herbs and remove from heat. Serve with fresh herbs and a lemon wedge.
This is delicious! Enjoy! Health and happiness to everyone!
#fish_soup #cream #salmon