White cream on carp

TIME: 1h NUMBER OF SERVINGS: 6 | DISH: lunch, dinner

krem na karpiu

Organic carp cream with croutons is our proposition for colder days. This easy-to-prepare fish soup gives us energy when the temperature outside the windows drops uncomfortably. It is very filling and at the same time delicate in taste. It will satisfy every fish lover and at the same time will pleasantly surprise those who are not convinced about creams with fish inserts. We like it with croutons - the crispy pieces of bread perfectly break the slightly creamy consistency of the soup.

 

INGREDIENTS
  • 1 kg of BIO carp fillet from Zawólcze (two trays)
  • 2 liters of milk
  • 4 tablespoons of butter
  • 2 tablespoons of wheat flour
  • 2 onions
  • 1 carrot
  • 1 parsley
  • 2 egg yolks
  • pepper and salt
  • 3 slices of bread for toast
  • 2 tablespoons of olive oil
  • parsley (for decoration)

 

PREPARATION

White cream with organic carp is a dish that is relatively quick and simple to prepare. To prepare this fish soup, you will need a larger pot to boil the broth, a smaller pot to make a roux, and a pan and a bowl to fry and store the croutons. You will also need a blender, a knife and a cutting board for vegetables, bread and carp, and a spoon for measuring the remaining ingredients.

  • First, pour the milk into a large pot and add two tablespoons of butter. Heat everything over low heat, allowing the butter to melt.
  • When the milk and butter are heating, cut all the vegetables into small pieces and set aside. Also remove the BIO carp fillet from the packaging and chop the fish into smaller pieces
  • Now add the fish and vegetables to the heated milk and butter and let it boil. Cook the broth until the carp and vegetables are soft.
  • In the meantime, prepare the croutons. Cut the bread slices into small cubes and fry in olive oil to obtain small croutons. You can season them as you like. After frying, transfer the croutons to a separate dish.
  • When the vegetables and fish are soft, turn off the heat, take them out and blend them. Put the pureed ingredients back into the pot with the broth. Also prepare a white flour roux and add everything, stirring.
  • Finally, thicken the fish and vegetable broth with egg yolks. Season with salt and pepper, if desired.

 

WAY OF GIVING

Carp cream will taste good with prepared crispy croutons. We like to add them to the soup only after pouring them onto a plate, so that they do not soften too quickly. We decorate the whole thing with parsley, which tastes good with the cream and makes the dish more colorful. Enjoy your meal!

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