Before the blender appeared in almost every home, the process of making cream soups was not simple. Food had to be ground through a sieve, and it took a long time to prepare even one serving. Not every housewife had the opportunity to spend so much energy on cooking. Fish soup could be found in the restaurant menu, but very few people cooked it at home. Now almost any family can afford this delicacy.
Cooking Features
Kitchen appliances greatly simplifies the life of the cooks. Even an inexperienced hostess, armed with a blender, will be able to cook a cream soup, which is still considered an exquisite dish. However, there are several subtleties that you need to know when starting to cook fish-soup.
- Any fish can be used to make puree soup, as long as it is of high quality. However, if the fish has many small bones, you need to carefully monitor that they do not fall into the finished dish. It is advisable to strain the broth twice, manually free the fish from the bones, and then grind it with a meat grinder. In this case, whole pieces of fish are not added to the soup.
- If the fish is not too bony, you can add it to the finished cream soup cooked in fish broth, without chopping. This soup looks very appetizing.
- Frozen fish that you plan to use for cooking soup should be removed from the refrigerator beforehand. Trying to speed up the process of defrosting using a microwave or hot water, you will make the fish more dry, depriving it of parts of useful minerals.
- Be careful when handling the immersion blender. If it is immersed in the liquid mass, without turning it off, the spray will fly to the sides. The same applies to the moment of removing the device from the soup (at this time it should also be turned off).
- Do not feel sorry for the aromatic herbs and seasonings: they neutralize the specific fishy smell that not everyone likes.
Fish soup is prepared in different countries of the world, therefore there are many recipes for it. Everyone will be able to find an option that will suit the taste and will not ruin the family, even if you cook fish cream soup almost every day.
A simple recipe for mashed fish soup
Composition:
- fish (cod or similar) - 0.75 kg;
- water - 1 l;
- milk - 0, 5 l;
- butter - 80 g;
- wheat flour - 40 g;
- carrots - 100 g;
- parsley or celery root - 50 g;
- onions - 100 g;
- salt - to taste.
Method of preparation:
- Peel the carrots and parsley root, cut into circles and place in a saucepan.
- Clean the fish and cut it into fillets.
- Place the fish bones in a saucepan with carrots and parsley, cover with water and cook for half an hour after boiling. Strain the fish broth, discard the vegetables and bones.
- Free the onions from the husk, cut into half rings.
- Cut the fish fillets into small pieces.
- Melt half the oil indicated in the recipe in a pan, put the fish and onions in it. Pass over low heat for 8-10 minutes.
- In a clean saucepan, melt the remaining butter, fry the flour in it, dilute with fish broth, pouring it into a thin stream and whipping the contents of the pan at this time so that there are no lumps.
- Grind the fish with onions with a blender, put in the broth.
- Cook the soup 15 minutes after it boils.
- Dilute with milk, add spices and salt, bring to a boil.
Serve the creamy fish soup prepared according to this recipe, preferably with croutons. It will not be superfluous to put a handful of chopped parsley in each plate. Meatballs will be the perfect complement to this dish.
Fish soup of salmon with cream
Composition:
- fillet of red fish - 0.5 kg;
- onions - 100 g;
- potatoes - 0, 3 kg;
- fish or vegetable broth - 1, 25 l;
- cream - 0, 25 l;
- butter - 30 g;
- salt, spices - to taste.
Method of preparation:
- Peel the onion, cut it into small pieces.
- Peel, cut the potatoes into medium-sized cubes.
- At the bottom of the cooking pot, melt the butter and fry the onions in it to transparency.
- Add potatoes, cover with broth. Boil until soft potatoes.
- Put potatoes and onions with a small amount of broth into the bowl of the blender, whisk, turning into a homogeneous mass. Mix with the remaining broth.
- Cut the red fish into portions, place in boiling soup and cook for 20 minutes.
- Add salt, spices, cream. Bring to a boil.
When spilling soup on plates, make sure that you don’t deprive anyone of fish pieces.
Fish puree soup with chips, cheese and croutons
Composition:
- fish (any) - 0, 5 kg;
- water or broth (fish, vegetable) - 1, 5 l;
- potatoes - 0.5 kg;
- carrots - 100 g;
- onions - 100 g;
- cream - 0, 25 l;
- garlic - 2 cloves;
- soy sauce - 40 ml;
- hard cheese - 40 g;
- wheat bread - 0, 2 kg;
- parsley and dill - 30 g;
- paprika - to taste;
- vegetable oil - as required.
Method of preparation:
- Peel potatoes. Cut two tubers into thin circles, cut the rest of the potatoes into cubes of about 1.5 cm.
- Scrape carrots, wash, cut into slices or small cubes.
- Cut the fish into medium-sized chunks, preliminarily clearing bones and skin. If you have a pike or similar fish with many bones, turn the fish fillet through a meat grinder. Not too bony can be crushed with a blender.
- Free the onions from the husk, cut them in small pieces.
- Dice the potatoes, onions and carrots into a saucepan, cover with water or broth. Boil until the vegetables are soft.
- Turn the contents of the pan into a homogeneous mass using an immersion blender.
- Add chopped fish to the soup. Boil the dish for another 15 minutes. 5 minutes before the readiness, add salt to the soup.
- Potatoes sliced, fry in vegetable oil until golden brown.
- Cheese finely grate.
- Bread cut into thin slices, roast in a pan.
- Mix garlic, crushed with a hand press, with greens, finely chopped with a knife and soy sauce. Grease the bread with this mass.
Spill the soup into plates, put a few potato chips in each, sprinkle them with cheese. Serve separately. You can decorate the soup before serving to the table, otherwise the potatoes will soften, the dish will lose its appetizing appearance.
Fish soup with tomatoes
Composition:
- fish fillets (white or red fish) - 1 kg;
- tomatoes - 0, 3 kg;
- onions - 0, 2 kg;
- garlic - 2 cloves;
- dry white wine - 100 ml;
- water to taste;
- olive oil - 40 ml;
- salt, spices - to taste.
Method of preparation:
- Rinse, dry, and cut the fish fillet into small pieces.
- Tomatoes boil, peel. Tomato pulp cut into small cubes.
- Finely chop the garlic with a knife.
- Remove the peel from the onion, cut it into small pieces.
- At the bottom of the pan, heat the oil, fry in it until golden brown onions. Add garlic, fry for 2 minutes.
- Add the tomatoes, cook until they get an orange tint.
- Add pieces of fish and wine. Extinguish 5 minutes. Fill with water.
- Boil 15-20 minutes after the soup boils.
- Salt, add spices, cook for another 5 minutes, perebeyte blender.
The recipe for this fish soup is French. Serve it preferably with crackers. When serving, soup can be sprinkled with chopped greens or grated cheese, and decorated with whipped cream.
Fish soup - a hearty and healthy dish. It is so tasty and appetizing that even the most capricious children eat it with pleasure. This dish deserves that you often include it in the family menu.
