East Frisian fish soup

Name: East Frisian fish soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Carrots; 1 Onion; 1–2 Garlic cloves; 50 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Flour; 2 (500 ml each) Glasses of fish stock; 200 g Whipped cream; 200 ml Milk; 2 discs Toast; 6 Stem(s) Dill; 1 pinch Sugar; 1-2 TABLESPOONS Lemon juice

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Carrots
1 Onion
1–2 Garlic cloves
50 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Flour
2 (500 ml each) Glasses of fish stock
200 g Whipped cream
200 ml Milk
2 discs Toast
6 Stem(s) Dill
1 pinch Sugar
1-2 TABLESPOONS Lemon juice

Directions

1
Peel, wash and finely dice the carrots. Peel and finely dice the onion. Peel garlic and chop finely. Melt 40 g butter in a pot, fry onions, garlic and carrots in it while turning.
2
Season with salt and pepper. Dust with flour, sweat and gradually deglaze with stock, cream and milk. Bring to the boil and simmer covered for 6-8 minutes. Stir several times
3
In the meantime, dice bread. Heat 10 g butter in a frying pan, add bread and fry over a low to medium heat until golden brown, turning, remove. Wash the dill, shake dry and chop finely. Season soup with salt, pepper, sugar and lemon juice. Arrange in soup bowls sprinkled with croutons and dill