Christmas Eve fish soup
The traditional taste of the holidays in a slightly creamy presentation - this fish soup is a caress for the soul. The combination of a rich vegetable base, buttery delicacy and delicious carp creates a harmonious experience that will bring you back to family comfort and the smell of home.
Preparation: 35 min
Medium
Preparation: 35 min
Medium
Ingredients:
- 1000 g water
- 1 g ground black pepper
- 2 g allspice
- 2 g bay leaf
- 5 g broth paste
- 70 g cream 36%
- 50 g Onion, raw
- 150 g Carrot
- 3 g salt
- 60 g butter
- 50 g Plain wheat rolls
- 20 g chicken eggs, yolk
- 100 g Parsley root, frozen
- 500 g Carp, raw
- 100 g Celeriac
- 30 g sunflower oil
- 10 g parsley leaves
- 2 g pepper balls
- 20 g wheat flour 450
Method of cooking:
- Add 150 grams of cleaned carrot cut into smaller pieces, 100 grams of cleaned celery cut into smaller pieces and 50 grams of cleaned parsley root cut into smaller pieces into the container. Chop for 10 seconds on speed 12.
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