Creamy Fish Soup
cobalt (Co)
chromium (Cr)
iodine (I)
Beta-carotene
selenium (Se)
Vitamin B12
Description
A delicate, warming fish soup with cream, made from white fish fillet and potatoes — a perfect light lunch.
- Dice the potato into 1.5 cm cubes, slice the carrot into thin rounds, and finely chop the onion.
- Bring 300 ml of water to a boil in a pot. Add the potatoes, carrots, onion, bay leaf, and peppercorns. Cook for 12 minutes over medium heat.
- Cut the cod fillet into large chunks (about 4-5 cm) and gently place them into the boiling broth. Season with salt.
- Cook the fish for 7-8 minutes without letting it boil vigorously. Then remove the bay leaf.
- Reduce the heat to low, pour in the cream, and warm through for 2 minutes without bringing to a boil.
- Add a piece of butter and finely chopped dill. Remove from heat and let it rest covered for 5 minutes before serving.
169
55 kcal / 100 g
kcal
12.2 g
4.0 g / 100 g
Protein
11.7 g
3.8 g / 100 g
Carbohydrates
8.3 g
2.7 g / 100 g
Fats
2.9 g
1.0 g / 100 g
Ash
1.9 g
0.6 g / 100 g
Fiber
88.4%
Water
3.6 g
1.2 g / 100 g
Sugars
4.8 g
1.6 g / 100 g
Starch
0.15 g
0.05 g / 100 g
Omega-3
0.32 g
0.1 g / 100 g
Omega-6
4.8 g
1.6 g / 100 g
SFA
