Leek Cream Soup. Cod with Young Carrots and Potatoes.
Delicious recipe for a two-course dinner for the whole family. Creamy soup with aromatic leek fried in butter and delicate steamed cod loin with garlic butter, young potatoes, and carrots served with fresh dill.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 1 g white pepper
- 700 g vegetable stock - CVR
- 200 g Onion, raw
- 28 g garlic
- 300 g Carrot
- 13 g salt
- 280 g butter
- 500 g leek
- 70 g Oil, olive
- 20 g Dill
- 900 g Potato, young
- 10 g parsley leaves
- 100 g processed cheese, Edam
- 600 g cod tenderloin
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 600 grams of cod loin divided into 4 portions in it, add 1 pinch of white pepper and 1 pinch of salt. Mix everything thoroughly and set aside in the refrigerator.
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