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🍽️ Roasted Garlic Soup with Parma Ham Fish Parcels

280 kcal · 30 min · 4 servings

Ingredients

• 2 large garlic bulbs
• salt
• pepper
• 6 sprigs thyme
• 3 tbsp olive oil
• 3 onions
• 650 ml classic vegetable broth
• 240 g red mullet fillet (4 red mullet fillets; skinless)
• 30 g Parma ham (2 slices)
• 125 ml soy cream
• 2 tbsp chopped almond kernels

Instructions

1. 1. Cut the garlic bulbs in half crosswise.
2. 2. Place the garlic halves cut-side up on a piece of aluminum foil.
3. 3. Season the garlic with salt and pepper.
4. 4. Wash the thyme and shake it dry.
5. 5. Place four thyme sprigs on the garlic.
6. 6. Drizzle one tablespoon of olive oil over the garlic.
7. 7. Seal the aluminum foil carefully.
8. 8. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
9. 9. Bake the garlic in the preheated oven for about 40 minutes.
10. 10. Peel the onions in the meantime.
11. 11. Halve the onions.
12. 12. Cut the onion halves into thin strips.
13. 13. Remove the garlic from the foil.
14. 14. Let the garlic cool down briefly.
15. 15. Squeeze the soft garlic cloves out of the skins into a bowl.
16. 16. Heat one tablespoon of olive oil in a pot.
17. 17. Sauté the onion strips over medium heat for 8 minutes until translucent.
18. 18. Pluck the thyme leaves from the remaining sprigs.
19. 19. Add the thyme leaves to the onions.
20. 20. Sauté the mixture for another 3 minutes.
21. 21. Add the pressed garlic and the broth to the pot.
22. 22. Let the soup simmer for 15 minutes over medium heat.
23. 23. Rinse the red mullet fillets under running water.
24. 24. Pat the fillets dry with kitchen paper.
25. 25. Halve the fillets crosswise.
26. 26. Season the fish pieces with pepper.
27. 27. Remove the fat edge from the Parma ham.
28. 28. Cut the ham into eight strips.
29. 29. Wrap one ham strip around each fish piece.
30. 30. Puree the garlic soup finely with a hand blender.
31. 31. Stir the soy cream into the soup.
32. 32. Bring the soup back to a boil.
33. 33. Season the soup finally with salt and pepper.
34. 34. Keep the soup warm.
35. 35. Toast the almonds in a non-stick pan without fat until light brown.
36. 36. Remove the almonds from the pan.
37. 37. Wipe the pan dry with kitchen paper.
38. 38. Add the remaining oil to the pan.
39. 39. Fry the fish parcels for 2 minutes on each side.
40. 40. Thread the fish parcels onto skewers if desired.
41. 41. Serve the garlic soup in small bowls.
42. 42. Sprinkle the soup with the toasted almonds.
43. 43. Serve the soup together with the fish parcels.

Nutrition per serving

• kcal: 280
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 7 g