We bring to your attention a very aromatic, rich and velvety soup made from vegetables, wheat flakes and canned fish. It is simple enough to form, quickly cooked and served in bread plates.
Ingredients:
- 1 onion;
- 1 carrot;
- 2 potatoes;
- ½ cup wheat flakes;
- 1 ripe tomato
- 2 processed cheese;
- 4 small shaped loaves;
- 5 cloves of garlic;
- 2 cans of canned saury or tuna;
- 5 tablespoons of sunflower oil;
- 1 bunch of your favorite greens;
- salt and spices to taste.
Preparation:
- Peel, rinse and dry all vegetables. Chop the onion into half rings, cut the carrots into strips (medium length). First cut the potatoes into circles, then cut each circle in half. Cut the tomato into cubes, cut the processed cheese in the same way as the tomato. Garlic is easy to peel, wash and dry. Finely chop the greens with a knife.
- Heat sunflower oil in a skillet. Put the onion and carrot in the oil, mix everything and fry until golden brown, add plain water or, if possible, fish broth, bring to a boil, then pour into a saucepan and continue cooking.
- Add potatoes to the broth to the vegetables, bring the soup to a boil again and cook for about a third of an hour.
- Cut off the top of each loaf of bread with a sharp knife and remove all the crumb without violating the integrity of the bottom. Do not throw away the crumb, as it will still be needed. You should end up with 4 bread plates with an approximate depth of 10 cm and a diameter of 12 cm.
- Open the canned fish, drain the oil from them, remove the fish on a plate, mash with a fork and put in the boiling soup. Add wheat flakes, cheese and tomato cubes there.
- Mix the contents of the saucepan, boil for a quarter of an hour, turn off and leave to infuse for 10-15 minutes.
- Cut the bread crumb into thin slices, fry until crisp in sunflower oil and place on paper towels. Towels will help them get rid of excess oil.
- Grate the cooled croutons with garlic and put on a plate.
- Pour the prepared fish soup into bread plates, sprinkle with chopped herbs and serve along with garlic croutons. Before serving, it is recommended to place the bread plates on ordinary saucers in order to avoid unwanted leaks.
