Description
Prepared cheesecake, cream left. And in this recipe I have for a long time "tooth burning". The recipe is actually called "Creamy soup with salmon", but the salmon I had, and was a gorgeous sea bass. And bell pepper in the recipe was replaced by potatoes (husband no potato soups do not accept)... well and so on trifles tailored to your taste. Turned out just fabulously delicious soup! Prepared in the country, treated the neighbors were not indifferent, he immediately grabbed a pen and paper and demanded to dictate the recipe. I hope you enjoy it! Personally, I was overjoyed.
Ingredients
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Grouper
1 piece
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Onion
1 piece
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Carrots
1 piece
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Potatoes
5 piece
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Cream
400 ml
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Water
1 l
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Seasoning
-
Pepper white
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Greens
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Leeks
Cooking
Clean the fish and cut into fillet with skin. Cut into cubes, sprinkle with seasoning for fish and set aside.
Onions and carrots peel and cut carrots - shredded, onion - very finely.
Onions lightly fry in vegetable oil, add the carrots and fry all together. Excess oil to drain.
Peel the potatoes and cut into small pieces or cubes.
Put potatoes in a pot, pour boiling water, bring to a boil. The fire abated and on small fire to boil the potatoes for about 10 minutes.
Then add the fish pieces. The water should cover the fish by 1 finger. If necessary, add boiling water. Salt. Over low heat cook until the fish is cooked.
Add to the sauté pan and pour in the hot cream. To taste add pepper. Once the broth boils, remove the pan from the heat. Boil is not necessary, the cream can curdle.
When serving sprinkle the soup with finely chopped greens and garnish with rings of leeks (or very thinly sliced onions). Incredibly delicious!!!
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