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;
- salt to taste.
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.
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.
Fish fillets cut into serving pieces, onion - half rings, celery and carrot in small cubes, potatoes - large cubes, chop the parsley, crush the pepper.
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.
Melt the butter, pour in the fish soup.
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.
Add in the fish soup of green peas, season with salt and pepper. Cook for another 5-10 minutes.
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.
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!
The pan for cooking fish soup with green peas must be clay (porcelain or earthenware), stone or enamel, but not metallic,even if it is with special coating.