Fresh Pea Soup with Steelhead Trout
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 340 kcal | (16 %) |
Ingredients
- Ingredients
- 2 onions
- 1 bunch Dill
- white wine
- water
- 1 bay leaf
- 4 peppercorns
- salt
- 400 grams Steelhead trout
- 80 grams Long grain and wild rice mix
- 125 grams Snow peas
- 1 l Chicken broth (Instant)
- 300 grams peas
- peppers
Preparation steps
Peel the onions and cut into quarters. Rinse dill, shake dry pluck the fronds from the stalks. Chop finely, cover and set aside.
Bring white wine, water, bay leaf, peppercorns, 1/2 teaspoon salt, dill stems and onions to a boil in a pot.
Rinse fish and cut into bite-sized cubes. Add to broth and poach for 4-5 minutes.
In the meantime, bring a pot of lightly salted water to a boil and cook the rice according to package directions. Rinse and peel snow peas.
Slice large peas into smaller pieces. Remove fish from the broth. Strain fish broth and bring to a boil with the chicken broth. Add peas and cook for 5 minutes, then add snow peas and cook another 2-3 minutes. Season with salt and pepper. Place fish and rice in the soup. Garnish with the chopped dill.
