Soup consistency cream - gourmet dish, which can be served for lunch and dinner.
For the preparation of cream soup suitable humpback salmon, preserved in oil, as well as fresh or frozen trout. If the cream soup is preparing for the solemn occasion, the trout can be boiled in dry white wine. Wine will give the dish some zest. For the daily table, boil the fish in filtered or bottled water.
Cook a gentle, light, but nourishing cream soup will help the recipe with photos with step by step descriptions. Independently cook cream soup with red fish according to this instruction is not at all difficult.
In the photo: ingredients for making cream soup with red fish:
- Filtered or bottled water - 1 l.
- Trout (or a jar of pink salmon) - 300 gr.
- Processed cheese “Shostka” - 1 pc.
- Hard Dutch cheese - 120 gr.
- Butter - 20 gr.
- Wheat flour - 1 tbsp.
- Cream of fat content of 33% - 1/2 glasses
- Yolks of boiled eggs - 2 pcs.
- Corn - 1 cob
- Dill
- Dried basil
- Salt
Recipe for making cream soup with red fish (with photo):
If the cream soup is prepared from fresh fish, then it must be freed from bones and skin, leaving only the fillet.
Fish fillet cut into small pieces and pour water to cover the fish.
Boil the trout over medium heat, salt it to taste.
Remove the cooked pieces. Mash them with a fork.
If the cream soup is cooked from canned red fish, then you just need to open the jar and skip all the previous stages of cooking, stretching the pink salmon pieces with a fork. In the pan melt the butter.
Pour flour into it.
Bring the mixture on fire to a pleasant cream color.
Dilute cream to the consistency of sour cream. If there is not enough cream, dilute the sauce with broth in which the trout are cooked.
Add greens and dried basil to minced fish. Fill it with a sauce made from flour and cream. All ingredients are mixed, if necessary, slightly diluted with fish broth and set on a very slow fire.
Enter the grated processed cheese. Holding the soup on the fire stir it, waiting for the cheese to melt.
Cook hard boiled eggs and separate the yolks from the proteins.
Turn the yolks into crumb and add to the soup.
Bring the mixture to a boil and turn off the fire. Using a blender, pura it to a creamy state, try it on salt and boil again. Pour into a la carte plates.
You can decorate the dish with a slice of corn on the cob, which must be cooked in advance.
We take the uncleaned cob of dairy corn and, without cleaning it, cut off the upper and lower parts.
We remove the upper bright green leaves, and light leaves. In these leaves, put the corn water and cook for half an hour. The leaves will give the corn their flavor.
We remove the leaves from the finished ear, freeing it from the hair stuck to it. Break the cob into several pieces or cut. Corn slices are used as decoration dishes.
Put a slice of corn in the middle of the plate with cream soup.
Deliciously prepared, fragrant smelling and beautifully decorated cream soup induce appetite, even among those who are not hungry.
