Creamy Fish Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 30.7 μg | (154 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 44.6 μg | (74 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,026 mg | (26 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 595 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1.333 cups Celery root (celeriac) chopped
- 2 Tbsps all-purpose flour
- 3 ½ cups Fish broth
- 2 ½ cups Smoked trout (fillets, skinned)
- ⅞ cup cream (30% fat content)
- 1 Tbsp lemon juice
- To garnish
- 4 sprigs Dill
Preparation steps
1.
Heat the butter in a pan and fry the onion, garlic and celery root gently for approx. 2 minutes. Add the flour and pour on the fish broth.
2.
Tear about 200g trout into pieces and add to the soup with the cream. Simmer gently for approx. 20 minutes, stirring occasionally.
3.
Purée the soup finely and season with salt, ground pepper and lemon juice.
4.
Spoon the soup into bowls. Tear the remaining trout into pieces and place them in the soup. Garnish with ground black pepper and dill sprigs and serve.
