Description
Soup with creamy fish flavor and rich creamy texture.
Ingredients
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500 g
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700 ml
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0.25 piece
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2 piece
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150 g
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3 Tbsp
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2 Tbsp
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2 tooth
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1 tsp
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Cooking
Cut the leek in rings
RUB the zucchini (if zucchini take), crush garlic and sauté them with the leeks in butter. Fish filerotate – I have Chinook.
Boil the broth. RUB the potatoes and place in boiling broth, add the Bay leaf and lemon rind. Reduce heat after boiling and simmer about 10 minutes until tender. Remove from heat, add sour cream, inside the grated cheese, remove Bay leaf and lemon peel and grind in a blender. Serve sprinkled with parsley, with croutons.
The texture turns out soft, creamy, delicate flavor.
Recipe of the two crossed – one of the "Grocery store", and the second from the Network.
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