Sumarsúpa

Summer soup

My youngest helped me a lot with this summer soup - he also loves to cook and he really loves vegetable soups.


Ingredients for 4 persons

3 potatoes
1 stalk of leek
1 carrot
1 Tbsp butter
1 l vegetable broth
1 tsp sea salt
1 pinch of black pepper

400 g pollock

200 ml whipping cream
2 Tbsp chopped parsley



Preparation

Wash, peel and dice the potatoes.

Wash and clean the leeks and cut them into rings.

Wash the carrot, peel and cut into thin slices.

Melt the butter in a large pot and briefly fry the leeks and carrots.

Add the potato cubes, add the vegetable stock and simmer over medium heat for about 15 minutes.

Then carefully puree everything.

Season with salt and pepper and stir in the cream and 2/3 of the parsley.

Wash the fish, cut into cubes...

...and let it simmer in the pureed soup for about 5 minutes.

Arrange the soup on the plates, decorate with the remaining parsley and serve immediately.

Nutritional information per serving:

approx. 360 kcal
approx. 20 g fat
approx. 19 g carbohydrates
approx. 22 g protein



[Translated from here.]