🍽️ Sweet and spicy fish soup with croutons

Name: Sweet and spicy fish soup with croutons
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g carp frame; 1 carrot; 150 g celeriac; 150 g leek; 1 onion; 1 bay leaf; 3 cloves; 6 tbsp raisins; 2 tbsp Noilly Prat; 4 slices baguette; 2 tbsp butter; 1 lemon; 12 pieces carp fillet (approx. 40 g each); 200 ml heavy cream; 2 egg yolks; salt; pepper (from the mill); paprika powder (sweet); 2 tbsp plum jam

1093 kcal · 30 min · 4 servings

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Ingredients

500 g carp frame
1 carrot
150 g celeriac
150 g leek
1 onion
1 bay leaf
3 cloves
6 tbsp raisins
2 tbsp Noilly Prat
4 slices baguette
2 tbsp butter
1 lemon
12 pieces carp fillet (approx. 40 g each)
200 ml heavy cream
2 egg yolks
salt
pepper (from the mill)
paprika powder (sweet)
2 tbsp plum jam

Instructions

1. Place the washed fish frames into a pot.
2. Pour 1 liter of cold water over them.
3. Slowly heat the mixture until it reaches a boil.
4. Skim off the foam that rises to the surface with a spoon.
5. Peel the carrot and the celery.
6. Remove the tough strings from the leek.
7. Cut the vegetables into small pieces.
8. Peel the onion.
9. Stuck the bay leaves and cloves into the onion.
10. Add the vegetables and the spiced onion to the pot.
11. Let the soup simmer for about 30 minutes over low heat.
12. Avoid letting it boil vigorously.
13. Drizzle the raisins with Noilly Prat in the meantime.
14. Let the raisins absorb the liquid.
15. Cut the baguette into small cubes.
16. Fry the bread cubes in hot butter until crispy.
17. Wash the lemon under hot water.
18. Dry the lemon.
19. Cut four nice slices from the lemon.
20. Squeeze the juice from the remaining lemon.
21. Strain the broth through a fine sieve into a clean pot.
22. Wash the carp fillets.
23. Let the fillets cook in the broth over low heat for about 5 minutes.
24. Carefully remove the fish from the soup.
25. Remove the pot from the stove.
26. Whisk the cream with the egg yolks.
27. Stir the cream mixture into the hot soup.
28. Season the soup with salt and pepper.
29. Add paprika powder.
30. Stir in the plum jam.
31. Add the fresh lemon juice.
32. Let the fish warm up again in the soup.
33. Distribute the soup onto the plates.
34. Sprinkle the crispy croutons over the top.
35. Sprinkle the raisins over the top.
36. Garnish each plate with a lemon slice.
37. Serve the soup hot.

Nutrition per serving

kcal: 1093
Protein: 111 g · Fett/Fat: 54 g · Carbs: 37 g