You will need
- water 3 liters;
- fish 1/2 kg;
- pepper 4 pieces;
- carrots 2 pieces;
- Bay leaf 2 pieces;
- celery 2 pieces;
- onion 2 pieces;
- butter 50 gram;
- green peas 200 grams;
- potatoes 4 pieces;
- milk 1/2 liter;
- parsley;
- salt to taste.
Instruction
1
To prepare the soup, you can use any fish and river and sea (cod, salmon, salmon, pike, etc.). It should be cleaned of scale, gut, remove the fillets, rinse.
2
Fish bones, gills, tail and head cover with cold water. Put to boil on low heat. When the water boils, remove the foam, cook for another 20-25 minutes without a lid.
3
Fish fillets cut into serving pieces, onion - half rings, celery and carrot in small cubes, potatoes - large cubes, chop the parsley, crush the pepper.
4
Ready fish broth strain through cheesecloth or a strainer, bring to a boil, put the onion, celery, carrots, potatoes, fish, Bay leaf and parsley. Cook for 5-10 minutes without a lid. If you don't have fresh parsley, you can put in the soup 2-3 sprigs of dried parsley, lightly boil, and then remove them from the pan.
5
Melt the butter, pour in the fish soup.
6
To velosite young green peas. Boil in salted water until tender - this will take approximately 10 minutes. For fish soup, you can also use canned peas along with the liquid from the jar.
7
Add in the fish soup of green peas, season with salt and pepper. Cook for another 5-10 minutes.
8
Pour in the fish soup with green peas and milk, bring to a boil. Milk you can substitute low-fat cream. Of the finished dish remove Bay leaf.
9
The quantity of ingredients are for 5 servings. Before serving plates can be put chopped parsley. Fish soup with green peas should be consumed immediately after cooking, otherwise it loses its useful properties. Bon appetit!