Carrot-orange soup with smoked mackerel

Name: Carrot-orange soup with smoked mackerel
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 500 g Carrots; 300 g Potato; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 700 ml Vegetable broth; 1 big orange; 125 ml low-fat cooking cream; 8 stalks of chives; 1 piece(s) (approx. 125 g) smoked mackerel fillet

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
500 g Carrots
300 g Potato
1 TABLESPOON Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
700 ml Vegetable broth
1 big orange
125 ml low-fat cooking cream
8 stalks of chives
1 piece(s) (approx. 125 g) smoked mackerel fillet

Directions

1
Peel and chop the onion. Peel, wash and chop carrots and potatoes. Heat the fat in a saucepan. Fry onion, potatoes and carrots for 1-2 minutes and season with salt and pepper.
2
Add stock and simmer covered for about 30 minutes. Halve the orange, squeeze the juice. Remove 4 tablespoons of cooking cream. Pour remaining cooking cream and orange juice into the soup. Wash the chives, shake dry and cut the lower third into small rolls.
3
Coarsely mash or puree the soup and season with salt and pepper. Arrange soup in deep plates and put 1 tablespoon of cream in the middle of each plate in streaks. Pluck the mackerel fillets and put them in the middle.
4
Sprinkle with chive rolls and garnish with 2 stalks each.