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Ewergrin
Tuesday, November 30th, 2004, 06:29 PM
Fish soup (4 - 6 servings)
Measurements are given in cups. One cup=1 ½ dl or about 90 g flour.

½ kg of trout, salmon, cod or another fish.
10-12 cups of water
Salt
One cup of whipped cream
3-5 cups of herb such as the top shoots of stinging nettles, young dandelion leaves, ashweed, wild chervil, cress, wild marjorum, dill, plantain, angelica, wild onions, caraway greenery, parsley, thyme, ... or whatever the season has to offer.
Remember: You must always be sure that the plants are edible!

Clean the fish, wash and cut into small pieces.
The slices of fish must be cooked until they are tender. This takes 20-30 minutes.
Put the cooked fish slices on a dish and bone them.
Put the fish back in the soup. Add the whipped cream and chopped herbs.
The soup should now cook for about 20-30 minutes adding salt as desired. Then it is ready to be served. Fish soup can be served with flatbread.
A little dab of butter in the soup tastes good!