Thursday, May 25, 2017




2 onions

1 leek 
2 carrots
olive oil 
1-2 tsp chili powder
1 bay leaf
1/2 tsp dried thyme 
1 can tomatoes
300 ml apple juice
2 large boiled potatoes 
2 Tbsp cider vinegar
300 ml water
500 g fish fillet
200 ml whipping cream
salt and pepper
1 handful parsley


Chop the onions. Clean the leeks and the carrots and cut them into small pieces.

Heat oil in a large pot and fry the onions, the leeks and the carrots over medium heat for about 5 minutes until the onions become glazed.

Add chili powder, thyme and the bay leaf and fry briefly.

Add the canned tomatoes and the apple juice into the pot, stir well and boil for a short time.

Dice the boiled potatoes, add to the soup and simmer everything for 10 minutes.

Then add water and cider vinegar, stir and boil for another 5 minutes. Purée everything carefully afterwards.

Cut the fish fillet into small pieces 2 cm thick and briefly boil in the soup for about 2 to 3 minutes.

Remove the pot from the oven.

Stir in the cream. Season the soup with salt and pepper and sprinkle with chopped parsley.

Serve the fish soup with fresh dark bread.

Bon Appetit!

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