Creamy Ear
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Light Creamy Fish Soup.
Ingredients for cream soup:
- Fish ( salmon or trout) - 350 g
- Potatoes ( medium) - 3 pcs
- Carrots - 1 pc
- Onions - 1 pc
- Cream (20%) - 200 g
- Wheat flour / Flour - 2 tablespoon
- Butter - 2 tablespoon
- Cheese curd (Almette with horseradish) - 2 teaspoon
- Salt
How to cook creamy fish soup step by step with photos
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1. Put potatoes and carrots in boiling water. Cook for 10 min. |
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2. Cut boneless fish fillets into pieces and add to the broth. |
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3. Add chopped onion to the broth as well. |
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4. Cook over low heat until softened. |
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5. Then melt 2 tablespoon butter and 2 tablespoon of flour in a saucepan (do not let the flour brown). Add our stock, a bit at a time, 5-10 minutes. Bring to a simmer over low heat, stirring all the time. |
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6. Grind all the bouillon in a blender, add the cream and the cheese and horseradish paste. |
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7. Add the hot bouillon, a little at a time, so as to obtain a homogeneous, creamy mass. Do not bring the soup to boil again. The creamy ear is ready.)) You can garnish the top with a fillet of salted salmon or trout. But it would be better to leave some boiled salmon, cut into slices (the one we used to make the fish broth). Bon appetit, everyone! |
Salt, Flour, Wheat Flour, Potatoes, Butter, Onions, Carrots, Tender, Creamy, Cream Cheese, Broths and Soups, Hot Soups
