Watersoa Soup

one

• Time for preparing

  Contents

  • • 0.0.1 1h 10min
    • 0.0.2 Medium dish
    • 0.0.3 62.06kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 10min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  62.06kcal

• Rating
  

  5 out of 5

• Recipe

A hallmark of Belgian cuisine besides waffles and chocolate also is waterza soup. A traditional dish of Flanders. Earlier this homemade stew was prepared exclusively from fish. Nowadays it is often done with chicken. Soup belongs to the thick, from the category of those in which the “spoon stands.” The combination of creamy taste with fish, flavored with mushroom notes is simply amazing. Watery serve only hot with butter and french baguette.

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Ingredients

0/16 ingredients

• Peeled mussels – two handfuls
• 1 carrot
• Celery root-60g.
• Potatoes – 2 pcs.
• Fish fillet-400 gr.
• Champignons – 4 pcs.
• Leek white part-1 pc.
• Fish broth – 1 l.
• Egg – 1 pc.
• Fat cream – 150 ml.
• Butter-30 gr.
• Parsley-2 twigs
• Dill-2 twigs
• Lemon 1/4
• Salt to taste
• Pepper to taste

5 из 5 1 1ч 10мин1ч 10мин 62.06

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Steps

Steps taken: 0/0

1. Chop the carrots and celery with narrow bars.
2. Cut leek into rings, rinse and dry. Between the stems leek is very common land that needs to be washed away.
3. Cut fish fillet in portions.
4. Squeeze juice out of lemon
5. Mushrooms cut into slices.
6. Peel and cut the potatoes with a medium dice.
7. Melt the butter in a frying pan and darken the onion in it until the appearance of transparency.
8. Add carrots and fry vegetables for 5-7 minutes until soft carrots.
9. Put leek in a pan, fry everything together- 3 minutes. Add potatoes, and after 5 minutes mushrooms. Fry until evaporating liquid from mushrooms.
10. Put the fried vegetables to the pan and pour them warmed up salted broth. Stew vegetables over low heat for about 15 minutes.
11. Put fish and mussels in the soup, mix gently. If desired add salt to the soup.
12. And the last thing you need is to mix the cream with the egg yolk, then slowly with constant stirring, enter one 100 ml soup broth and lemon juice.
13. Pour this mixture into the soup, mix and warm, not bringing to boiling. Cream should not curl. The soup is ready.
14. Pour into serving plates and sprinkle with herbs. Have a soup taken dipping baguette into the broth.

Keywords:

• shrimp
• fish soup
• fish soup