Creamy fish soup
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Contents
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ingredients
400 g carp to taste salt 2 tbsp butter 1 liter water 2 tbsp plain flour 1/2 cube meat broth 3 pcs whole black pepper 3 pcs whole allspice 100 ml cream
procedure
1.
Cut the fish meat, salt and fry in butter. Cover with about 200 ml of water and simmer until tender.
2.
Pick the bones off the fish. Add the flour to the evaporated juices, fry, cover with the remaining water, add half of the meat broth, seasonings and boil.
3.
Strain the soup, add the fish meat, cream and reheat.
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