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Creamy Vegetable Soup with Kipper
Ingredients
| 300 g | celeriac |
| 2 | onions |
| 60 g | butter |
| 3 tbsp | flour |
| 1.6 l | vegetable stock |
| 1 large can(s) | kidney beans, approx. 550g |
| 400 ml | fish stock |
| 400 ml | single cream |
| 150 g | smoked eel |
| 150 g | curled strip of smoked dogfish |
| 150 g | smoked trout |
| salt and pepper |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: easy / Calories per portion: n/a
Dice the onions and the celeriac.
In a large saucepan sauté the celeriac and the onions in butter until golden. Dust with flour. Stir in the vegetable stock and bring to the boil. Simmer for 20 minutes.
Rinse the kidney beans with cold water, then drain. Mix the beans with th fish stock and the single cream and pour the mixture into the soup. Simmer over low heat for further 10 minutes.
Meanwhile dice the fish, add to the soup and let steep for 2 minutes, to get hot. Season to taste with salt and pepper and serve.
In a large saucepan sauté the celeriac and the onions in butter until golden. Dust with flour. Stir in the vegetable stock and bring to the boil. Simmer for 20 minutes.
Rinse the kidney beans with cold water, then drain. Mix the beans with th fish stock and the single cream and pour the mixture into the soup. Simmer over low heat for further 10 minutes.
Meanwhile dice the fish, add to the soup and let steep for 2 minutes, to get hot. Season to taste with salt and pepper and serve.
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