This tasty soup is guaranteed to impress. While it’s perfect for Christmas, there’s no reason not to enjoy it year-round. With our easy guide, even beginners can prepare it effortlessly. Add crispy croutons and a sprinkle of chopped parsley for a dish that looks and tastes like it came from a top restaurant.
Ingredients:
Ingredients for serving:
- 100 g stale bread
- 1 tbsp oil
- parsley
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Method:
Place the carp carcass and head in a pot, cover with water, and add the bay leaves, allspice berries, peppercorns, and half of the cleaned celery cut into large chunks. Simmer on low heat for about an hour, skimming off any foam from the surface. Once cooked, strain the stock and set it aside. Pick the meat from the head and carcass for later use.
In another pot, sauté the remaining chopped vegetables in oil. Then, add the prepared stock, the carp fillet cut into small pieces, and the meat picked from the head and carcass. Simmer everything together until the vegetables and fish are tender. Once everything is cooked, add the cream, season with salt and pepper to taste, stir thoroughly, and let it rest for a few minutes.
Now is the perfect time to make the croutons. Cut the stale bread into small cubes and toast them in 1 tablespoon of olive oil until golden and crispy. Finally, serve the soup by ladling it into deep bowls and garnishing with croutons and fresh parsley.
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| Nutritional Values | 1 serving (6 servings total) |
|---|---|
| Energy value | 303 kcal |
| Protein | 17 g |
| Cabrohydrates | 30 g |
| Fats | 11 g |
| Fibre | 8 g |
If you’re looking for a simple recipe for a delicious fish soup, this one is perfect for you.
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