Traditional Christmas carp soup
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Contents
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ingredients
4 pcs carp head 2 pcs carrot 1 pcs onion 2 pcs parsley 1 pcs celery a little plain flour a little butter a little nutmeg to taste salt
procedure
1.
Place the carp heads, 1 halved carrot, the onion and parsley, and the diced celery in a larger pot. Cover with cold water and cook slowly for about 45 min.
2.
After cooling, peel the fish meat and strain the broth.
3.
Slice the remaining carrots and parsley and fry in melted butter. In an extra frying pan, make a light roux with the butter and flour.
4.
Put the roasted Vegetable Recipes with the roux into the strained stock and let it come to the boil. Just before the end, add the flipped fish meat, season with nutmeg and salt.
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