Summary

Ingredients

• 400 g plaice fillet (s)
• 2 tablespoon olive oil
• 1 small onion (s)
• 1 clove garlic
• 1 carrot (s)
• 1 bunch spring onion (s)
• 100 g celeriac
• 20 g butter
• 1 tablespoon, heaped vegetable stock
• 1 teaspoon turmeric
• 1 tablespoon basil
• 1 teaspoon, heaped rosemary
• 1 teaspoon thyme
• 100 ml white wine, dry
• salt
• Pepper, black

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Instructions

1. First, defrost the plaice (for frozen fillets). Finely chop the onion and garlic, halve the carrot lengthways and cut the halves into thin slices, cut the spring onions into small pieces (approx. 1/2 cm) and cut the celeriac into small cubes. Pat the clods dry and cut into bite-sized pieces. Season the plaice with salt and pepper.
2. First sweat the soup vegetables with the butter in the soup pot. Dissolve the vegetable stock in hot water and deglaze the vegetables with it, then bring to the boil. Add turmeric and simmer for about 10 minutes. Season with basil, rosemary, thyme, pepper and salt (a little dry white wine can also be added to taste).
3. Heat the oil in a pan (preferably a cast pan) and fry the pieces of plaice on both sides.
4. Now the clods are placed in preheated soup plates and the prepared soup is poured over them.
5. Toasted bread or toasted baguette and garlic butter go well with this plaice soup.