Fish cream soup

Name: Fish cream soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Cod fillet; 1 Onion; 1 TEASPOON Butter or margarine; 200 ml dry white wine; 200 g Whipped cream; 1 cube (50 g) Cancer soup paste (long leg); 1 potty Basil; 4 green paprika stuffed and black olives; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp coarse pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Cod fillet
1 Onion
1 TEASPOON Butter or margarine
200 ml dry white wine
200 g Whipped cream
1 cube (50 g) Cancer soup paste (long leg)
1 potty Basil
4 green paprika stuffed and black olives
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp coarse pepper

Directions

1
Wash the fish, cut into cubes. Peel and finely chop the onion. Heat the fat and sauté the onions. Deglaze with white wine and 3/8 litres of water. Let the fish pieces simmer for about 3 minutes and lift them out with a skimmer. Add cream to the fish stock and bring to the boil. Stir in the paste and let it simmer for about 5 minutes. Wash and roughly chop the basil, cut the olives into rings. Warm the fish, basil and olives in the soup. Season with salt and pepper. Sprinkle with coarse pepper
2
Dishes: Mique
3
Glass: Kosta Boda