In the cold season, hot dishes are very pleasing. What could be more wonderful than a cup of hot tea or aromatic coffee when it rains, wind and only 5 degrees Celsius outside the window? But to eat only tea, no matter how much you want, will not work. Then it is best to cook soups. For example, a delicate creamy fish soup will be a wonderful lunch or dinner and diversify the usual diet with its sophistication.
In the cold season, hot dishes are very pleasing. What could be more wonderful than a cup of hot tea or aromatic coffee, when it rains, wind and only 5 degrees Celsius outside the window? But to eat only tea, no matter how much you want, will not work. Then it is best to cook soups. For example, a delicate creamy fish soup will be a wonderful lunch or dinner and diversify the usual diet with its sophistication.
First you need to fry the red onion, cut into half rings, in butter. Precisely red onions, because they are not so vigorous, more tender and a little sweet. And this is exactly what fish soup needs. While the onion is fried, you can cut the pre-peeled potatoes into small cubes.
You can now add thyme to the onion pan to taste (it will give the dish a unique flavor), and start adding chopped potatoes. Now you can add some pepper and salt to the vegetables. White pepper is ideal here, it is he who combines best with fish, but if it is not in the kitchen, then you can turn to the usual black. The heating power should be slightly reduced to prevent overcooking. In parallel, while the vegetables are cooking, you need to put a pot of water on the fire and bring it to a boil. Then, bay leaves and fried onions and potatoes, which are almost cooked in the pan, are added to the boiling water. They should cook no more than 3 minutes.
Now it's time to get busy with fish. For this soup, it is best to take two types of fish: white and red. It can be salmon or salmon paired with cod or pike perch. Of course, it is better to choose the fish that you like the most, which seems to be the most delicious. It needs to be cut into large cubes and placed in a saucepan, where vegetables are already being cooked. Now you need to reduce the heat to low and leave the soup to cook for another 7-10 minutes.
Due to the fact that the fish was added to the pan almost at the very end, it will not turn out to be boiled and falling apart. All nutrients will be preserved, and the pieces will remain dense. But in spite of everything, the fish will be very tender, melting in the mouth.
At this time, it is worth doing milk. To make the soup thick, add a tablespoon of flour (with a slide) to one liter of milk and mix it. After 7-10 minutes after adding the fish, you can already pour milk with flour into the broth. Finally, the pot is removed from the heat and the soup can be served.
Fresh brown bread is perfect for this dish.
