Creamy Fish Soup

Ingredients

• 500g (1.1 lb) fresh fish fillets (carp or trout) 500g (1.1 lb) fresh fish fillets (carp or trout)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Add the fish fillets to the pot and pour in the fish or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the fish is cooked through.
3. 3.
   Remove the fish fillets from the pot and set them aside. Using a blender or immersion blender, puree the soup until smooth.
4. 4.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
5. 5.
   Flake the cooked fish fillets into bite-sized pieces and add them back to the soup. Stir in the chopped dill and parsley.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the creamy fish soup hot, garnished with additional dill and parsley if desired. Enjoy with a slice of crusty bread.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free from any strong fishy odor. If carp or trout is not available, you can use other white fish varieties such as cod or haddock.
• Dill and parsley — Fresh herbs are essential for the authentic flavors of this soup. If you can't find fresh herbs, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
• If you prefer a chunkier soup, you can skip the blending step and leave the vegetables and fish in small pieces.
• Add a squeeze of lemon juice before serving to enhance the flavors of the soup.
• Feel free to customize the soup by adding other vegetables such as potatoes or leeks.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.

Serving advice

Serve the creamy fish soup hot in individual bowls. Garnish with a sprig of fresh dill or parsley for an extra touch of freshness. Accompany the soup with a slice of crusty bread to soak up the delicious flavors.

Presentation advice

To elevate the presentation of the creamy fish soup, consider serving it in a bread bowl. Hollow out a round loaf of crusty bread, ladle the soup into the bread bowl, and garnish with fresh herbs. This not only adds visual appeal but also enhances the overall dining experience.