Fish Soup with Cream
by Editorial Staff
Delicious and aromatic fish soup. The addition of cream gives the soup an amazing delicate taste and wonderful aroma. The soup with cream turns out to be light, but at the same time quite satisfying. Another advantage of this soup is the simplicity and speed of preparation. Try!
Ingredients
- Pollock fillet (or hake / cod) – 300 g
- Cream 10% – 200 ml
- Potatoes – 400 g
- Carrots – 130 g
- Red onion – 100 g
- Ground black pepper – to taste
- Salt to taste
- Green onions – 10 g
- Water – 700 ml
Directions
- Main products.
- Peel the potatoes and cut them into small cubes.
- Pour potatoes with water and put them on fire. Bring water to a boil.
- Cook the potatoes for 5 minutes.
- Peel the onions and carrots. Cut onion into cubes, carrots into quarters.
- Add onions and carrots to the potatoes.
- Cook for 10 minutes.
- Rinse the fish fillets, dry with a paper towel, and cut into pieces.
- Put the fish fillets in the pan, season with salt, and cook the soup for 7-10 minutes at a very low boil.
- Then pour in the cream.
- Add black pepper and salt if necessary.
- Cook the soup for another 2 minutes and turn off the heat. Cover the pan with a lid and let it brew for 10-15 minutes.
- Pour the fish soup with cream in portions, sprinkle with chopped green onions, and serve.
Bon Appetit!
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