This soup is made with sweet potatoes, boiled pumpkin, and haddock.
Summary
| Course | Soup |
Ingredients
Ingredients- Sweet potato – 400 g
- Nut pumpkin – 230 g
- Haddock, smoked fillet – 450 g
- Butter – 50 g
- Onions (chopped) – 1 pc.
- Water – 300 g
- Milk – 600 g
- Basil – 1 handful
- Fat cream – 4 tbsp
- Salt to taste
- Ground black pepper – to taste
How to make sweet potato puree soup:
Print Recipe
Pin Recipe Instructions
- Peel the sweet potatoes and pumpkin and cut into small pieces. Boil pumpkin and sweet potato separately until soft. Drain.
- In a large, thick-walled saucepan, heat half of the butter, add onions, cook for about 4-5 minutes, until soft.
- Put the fillets in a saucepan with onions, pour 300 grams of water, bring to a boil, reduce heat, cook the fish for about 10 minutes. Remove the fish from the pan, transfer to a plate, and let cool. Set aside the fish broth.
- Disassemble the cooled fish into large pieces, remove bones and skin. Set fish aside.
- Rub the sweet potatoes through a sieve, add the remaining butter, salt, and pepper puree to taste. Strain the fish broth and pour it back into a clean saucepan. Put sweet potato puree in the same pan and pour milk, bring to a boil over medium heat, cook sweet potato puree soup for 2-3 minutes.
- Add pumpkin pieces, fish, basil, and cream to the sweet potato soup. Season with salt and pepper to taste, heat over medium heat, but do not bring to a boil. Serve the sweet potato puree soup in portioned bowls immediately.
Enjoy your meal!
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