Puree soup can proudly boast of its aristocratic origins; today anyone can feel like an aristocrat by preparing this dish, because there is nothing complicated in its preparation. Creamy fish soup is attractive for its versatility; it can be served for breakfast, lunch or dinner. It is suitable for absolutely everyone, even for people suffering from diabetes and those who are losing weight by going on various diets. Puree fish soup should be present at least sometimes in the diet of any person, because it has a very beneficial effect on the gastrointestinal tract and, in general, on the entire body.
Fish soup with cream - general principles of preparation
Before preparing the soup, the fish must first be gutted, everything unnecessary removed and, if necessary, washed. Salted fish should first be soaked in water to remove excess salt.
Fresh fish must be cooked until tender. Salted and smoked fish - until the water boils. It is advisable to strain the broth so that there are no small bones left in it.
Vegetables can be boiled immediately along with the fish, or sautéed and added at the very end of cooking.
Before adding cream to the soup, it must first be heated or boiled. It is better to add cream in small portions to the boiling broth, then immediately remove the dish from the heat.
The finished soup should be allowed to brew for a couple of minutes.
Ingredients needed for creamy creamy soup
- 300 g fish (any)
- 200 ml 10% cream
- 50 ml vegetable oil
- 1 PC. onions
- 1 PC. carrots
- 2 pcs. potatoes
- 1 liter of water
- 50 g cream cheese
- spices to taste
- 2 g greens (for serving)
- caviar for serving (optional)
Choosing fish
It is best to take fresh fish (even live) rather than canned; red fish fillets fit perfectly into the composition. But you need to take into account the fact that it contains a sufficient amount of fat. If this option does not suit you, you can use such types of fish as navaga, cod, tilapia, escolar, carp, catfish, pink salmon, pike perch, smelt, and chum salmon. Marine crustaceans such as crab, lobster, and lobster are also excellent.
There are also types of fish that are never used for making puree soup:
- vobla;
- ram;
- gudgeon;
- bleak;
- bream;
- roach;
- herrings of all types;
- saberfish;
- mackerel;
- bulls.
Large fish will give the broth a delicate and sweetish taste, small fish will give it stability and stickiness.
Useful properties of fish
Fish contains many marine vitamins and minerals that are extremely important for the normal functioning of the human body:
- fish oil is a source of vitamin D, essential for the production of melanin and the prevention of rickets in children;
- The iodine included there has a positive effect on mental activity and protects the thyroid gland.
Denis Borisov
Assistant chef of the restaurant "Fisherman's House"
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Do not use a microwave/hot water to defrost, the fish will be too dry and will lose some of its beneficial properties/minerals.
Herbs and spices
In order to improve the taste of the puree soup, it is recommended to use spices such as:
- onion;
- garlic;
- dill;
- rosemary;
- sage;
- nutmeg;
- allspice;
- black pepper;
- Red pepper;
- marjoram.
but they should be used carefully and not all together.
Natural thickeners for dishes
Usually, a variety of natural thickeners are added to puree soup - flour (sautéed flour), starch, milk, cream, butter, sour cream, bechamel sauce, lezon (egg mixture), processed or hard cheese, grated white bread crumb, pureed pearl barley and rice (helmet), mashed potatoes. It should be added immediately before serving so that the pureed products do not settle in the broth, but are distributed evenly in it. To give the soup the desired volume, add flour at the very beginning of cooking (before adding the broth). Dry sautéing will give you the opportunity to add butter to the soup without fear of exposing it to high temperatures.
Choose a thickener depending on your preferences, but in this recipe we will look at making creamy fish soup with the addition of cream.
Option 8: Quick recipe for white fish puree fish soup
Quick fish soup can be prepared in just 30-35 minutes. Any fish is suitable, preferably one that has few bones, so as not to waste time separating them from the fillet. The recipe is ideal for baby food.
Ingredients:
- 200 gr. white fish;
- three tablespoons of rice;
- a couple of potatoes;
- medium carrot;
- bulb;
- liter of water;
- a bunch of parsley;
- salt.
How to quickly prepare fish puree soup
Step 1:
Wash the fish fillet, remove the skin, divide into small pieces and cover with water. Boil for about 20 minutes, then remove the fish and strain the broth.
Step 2:
While the fish fillet is being prepared, peel and peel the vegetables. Cut the potatoes and carrots into small pieces, and chop the onion into small cubes.
Step 3:
Rinse the rice in a colander under running water so that no mealy sediment remains. It is recommended to choose a long-grain variety.
Step 4:
Transfer the vegetables to the fish broth, add the rice and cook for 10-15 minutes. When the vegetables and rice are ready, add pieces of fish to the soup and grind everything using a blender.
Step 5:
Wash the parsley with water and dry it from moisture using paper napkins. Tear the leaves with your hands and use in soup when serving.
Serve the soup hot or warm, adding a little sour cream and fresh herbs to each serving.
Option 6: Fish soup made from canned pink salmon
To prepare this soup, you can take not only pink salmon, but also other types of canned fish. A light vegetable dish with fresh cream.
Ingredients
- 200 grams of canned fish;
- 100 grams of carrots;
- 200 grams of cream;
- 100 grams of onion;
- 3 potatoes;
- 20 ml oil;
- salt pepper.
How to cook
Step 1:
Boil 600 ml of water, add potatoes and carrots cut into small pieces, add salt, boil until soft.
Step 2:
Fry the chopped onion in the recipe oil and transfer to a saucepan.
Step 3:
Remove all visible bones from canned fish, transfer to a saucepan with soup, and heat for a couple of minutes.
Step 4:
Puree the vegetables with canned fish using an immersion blender and return the soup to the stove.
Step 5:
Add fresh cow's cream of any fat content, stir, taste for salt, pepper, and boil for a minute.
When serving this soup, you can add grated hard cheese to the plate, which will melt a little from the hot mass. It is also welcome to add parsley to the dish; mint and basil leaves go well with it.
Option 7: Red fish puree soup
Puree soup prepared with fish is not only a tasty and beautiful dish, but also very healthy. This soup contains many microelements necessary for humans. Both white and red fish, sea and river fish are suitable for its preparation - to suit everyone’s taste.
To make the puree soup tasty, it is important to process it thoroughly with a blender so that no small pieces of ingredients remain. This dish is perfect for feeding small children, if it does not contain a lot of herbs and hot spices, as well as for those who are on a diet.
Ingredients:
- 250-300 gr. red fish;
- three potatoes;
- liter of water;
- salt;
- medium carrots;
- 50 ml. heavy cream;
- bulb.
Step-by-step recipe for pureed fish soup
Step 1:
Rinse the red fish in water under the tap. Fill the pan with a liter of water, place the fish in it and cook for 7-8 minutes
Step 2:
Peel the potato tubers, wash and cut into thin strips.
Step 3:
Cut the peel off the carrots. Wash the root vegetable and thinly cut into strips.
Step 4:
Remove the skins from the onions and chop them with a knife as finely as possible.
Step 5:
Place the fish from the pan on a plate. Remove the skin and separate it from the bones. Divide into small pieces with a knife.
Step 6:
Strain the fish broth and pour it back into the pan. Add a couple of pinches of salt and ground black pepper. Place over high heat and add chopped vegetables. After boiling, reduce the heat to medium so that the soup does not boil.
Step 7:
When the potatoes are cooked, add the fish (leave a few pieces), remove the pan from the heat, use a blender to grind all the ingredients in the soup and pour in the cream. Place on low heat again and cook for about 4-5 minutes, stirring constantly.
Pour the soup into bowls and put a few pieces of boiled fish in each serving. You can use any red fish for soup; pink salmon makes an especially excellent broth.
Option 10: French-style fish cream soup
The delicate puree soup with fish is given a special piquancy by the sourness of the tomatoes and the slight spiciness of the garlic. The recipe comes from France, so it is not surprising that it uses white wine. This soup is prepared simply and quite quickly, so you can pamper your household with an unusual dinner.
Ingredients:
- one and a half kilograms of white fish;
- three large onions;
- a couple of tablespoons of olive oil;
- three tomatoes;
- three cloves of garlic;
- half a glass of dry white wine;
- caraway;
- Bay leaf;
- ground black pepper and salt.
Step by step recipe
Step 1:
Peel the onions and finely chop with a knife. Heat the vegetable oil in a frying pan and simmer the onion in it until translucent.
Step 2:
Wash the tomatoes and cut into small slices. Peel the garlic and chop it with a knife as finely as possible.
Step 3:
Add tomato slices and chopped garlic to the frying pan with the onion, mix well and cook over medium heat for about 4-5 minutes.
Step 4:
Cut the fish into fillets, remove the bones. Cut into small pieces and place them in the pan with the vegetables. Pour wine, sprinkle with cumin and add bay leaf. Keep stirring constantly on the stove for 12-15 minutes.
Step 5:
Pour the contents of the frying pan into a saucepan, pour in water, add salt and turn on the stove. After boiling, cook for half an hour.
Step 6:
Remove the bay leaf. Using a blender, turn the soup into a smooth puree. Place on the stove again and wait until it boils. After this, the soup is ready, remove it from the heat and serve.
When serving fish puree soup in French, you can add grated hard cheese and garlic croutons or serve with spicy tomato sauce and mayonnaise.
Option 9: Fish soup with zucchini in a slow cooker
Thanks to the uniform heating of the multicooker, the products for the fish soup-puree are very tender and saturated with each other’s aromas. The combination of vegetables, fresh herbs and fish gives a pleasant taste that can be varied with your favorite spices. The soup is very nutritious, but low in calories, so the recipe is useful for those who are on a diet.
Ingredients:
- 250-300 gr. salmon fillet;
- four potatoes;
- large onion (maybe shallot);
- large carrot;
- small zucchini;
- salt;
- half a glass of low fat cream;
- favorite spices;
- fresh greens.
How to cook
Step 1:
Wash the red fish fillet, divide into small pieces and place in a multicooker bowl.
Step 2:
Wash the peeled potatoes and cut them into small slices. You don’t need to remove the skin from the zucchini if it is thin. Wash and chop the vegetable in the same way as potatoes.
Step 3:
Peel the onions, wash and chop with a knife.
Step 4:
Peel the carrots, rinse with water and cut into small cubes. You can also grate it on a coarse or medium grater.
Step 5:
Place all the vegetables in the slow cooker with the fish. Pour water so that it covers all the food a couple of centimeters above and close the lid tightly. Cook on soup mode for about 55-60 minutes.
Step 6:
After the signal about the end of cooking, open the lid, pour in the cream and, using an immersion blender, grind all the vegetables and fish to a homogeneous puree.
Step 7:
Rinse the greens thoroughly in water, dry and finely chop with a knife.
Pour the puree soup into plates, garnish with fresh herbs and rye bread croutons. You can also add a spoonful of thick sour cream. It is important to use boneless sirloin for the soup in order to avoid unpleasant situations.
