Creamy fish soup recipe. Calorie, chemical composition and nutritional value.

Fish soup puree

Before the blender appeared in almost every home, the process of making creamy soups was not simple. The products had to be ground through a sieve, and it took a lot of time to prepare even one serving. Not every housewife had the opportunity to spend so much effort on cooking. Puree fish soup could be found on restaurant menus, but few people cooked it at home. Now almost any family can afford this delicacy.

Cooking features

Kitchen appliances make life much easier for chefs. Even an inexperienced housewife, armed with a blender, can prepare creamy soup, which is still considered a gourmet dish. However, there are several subtleties that you need to know about when starting to prepare pureed fish soup.

• Any fish can be used to prepare puree soup, as long as it is of high quality. However, if there are a lot of small bones in the fish, you need to carefully ensure that they do not get into the finished dish. It is advisable to strain the broth twice, remove the bones from the fish by hand, and then grind it using a meat grinder. In this case, whole pieces of fish are not added to the soup.
• If the fish is not too bony, it can be added to the finished puree soup cooked in fish broth without chopping it. This soup looks very appetizing.
• Frozen fish that you plan to use for cooking soup should be removed from the refrigerator in advance. If you try to speed up the defrosting process using a microwave or hot water, you will make the fish drier and deprive it of some of its beneficial minerals.
• Use caution when using an immersion blender. If you immerse it in a liquid mass without turning it off, splashes fly out to the sides. The same applies to the moment of removing the device from the soup (at this time it should also be turned off).
• Do not skimp on aromatic herbs and seasonings: they neutralize the specific fishy smell, which not everyone likes.

Fish puree soup is prepared in different countries of the world, so there are many recipes for it. Everyone can find an option that will suit their taste and will not ruin the family, even if you cook cream of fish soup almost every day.

Cooking soup

Follow these steps:

1. Cut the potatoes into cubes and boil water in a saucepan.
2. Place the potatoes in the pan, add the rice and cook.
3. Drain the liquid from the canned pink salmon and pour it into the pan. Remove bones and skin from the fish.
4. Peel the onions and carrots. Chop the onion finely, grate the carrots, fry the vegetables in vegetable oil. Then put them in a saucepan and cook until the rice is ready. Finally add the fish.
5. Now salt the soup, add bay leaf and peppercorns. Cook the food over low heat for 7 minutes.

Pour the finished soup into bowls, top with cream (optional) and serve.

A simple recipe for pureed fish soup

• fish (cod or similar) – 0.75 kg;
• water – 1 l;
• milk – 0.5 l;
• butter – 80 g;
• wheat flour – 40 g;
• carrots – 100 g;
• parsley or celery root – 50 g;
• onions – 100 g;
• salt - to taste.

• Peel the carrots and parsley root, cut into circles and place in a saucepan.
• Clean the fish and fillet it.
• Place the fish bones in a saucepan with carrots and parsley, cover with water and cook for half an hour after boiling. Strain the fish broth, discard the vegetables and bones.
• Peel the onion and cut into half rings.
• Cut the fish fillet into small pieces.
• Melt half of the butter specified in the recipe in a frying pan, add fish and onions. Sauté over low heat for 8–10 minutes.
• Melt the remaining butter in a clean saucepan, fry the flour in it, dilute with fish broth, pouring it in a thin stream and whisking the contents of the pan at this time so that there are no lumps.
• Grind the fish and onions using a blender and add to the broth.
• Cook the soup for 15 minutes after it boils.
• Dilute with milk, add spices and salt, bring to a boil.

Serve the creamy fish soup prepared according to this recipe, preferably with croutons. It wouldn't hurt to add a handful of chopped parsley to each plate. Fish balls are the perfect complement to this dish.

How to cook pureed fish soup

1. Clean the fish, cut into large pieces and cook in lightly salted water, adding bay leaves and peppercorns. You can use white fish fillets. Cook over medium heat for 30 minutes. Remove the finished fish from the pan. Fish stock will be the base for the soup.
2. Separately, in a frying pan, sauté chopped onions, carrots, parsley, garlic, and thyme in vegetable oil for about 5 minutes.
3. Add the fried vegetables and herbs to the fish broth and bring to a boil.
4. Then add potatoes, cut into small cubes, into the soup and cook for 15 minutes until soft.
5. After the potatoes, add pre-cooked fish to the broth and let the soup simmer over low heat for another 15 minutes. At the end, add salt and pepper to taste.
6. The next stage is turning the fish soup into puree soup. To do this, use an immersion blender to give the soup a smooth consistency.
7. After the soup has acquired the consistency of puree, let it simmer for a minute, add the missing spices to taste.

After this, the fish soup can be served immediately. Puree fish soup is good when freshly prepared and piping hot. Puree fish soup is a somewhat unusual dish, so it’s good to add pre-cooked pieces of fish to the already prepared soup and garnish with herbs.

Salmon fish soup with cream

• red fish fillet – 0.5 kg;
• onions – 100 g;
• potatoes – 0.3 kg;
• fish or vegetable broth - 1.25 l;
• cream – 0.25 l;
• butter – 30 g;
• salt, spices - to taste.

• Peel the onion and cut into small pieces.
• Peel and cut the potatoes into medium-sized cubes.
• At the bottom of a saucepan intended for cooking soup, melt the butter and fry the onion in it until translucent.
• Add potatoes, pour broth. Cook until the potatoes are soft.
• Place the potatoes and onions with a small amount of broth into a blender bowl and blend until smooth. Mix with remaining broth.
• Cut the red fish into portions, place in boiling soup and cook for 20 minutes.
• Add salt, spices, cream. Bring to a boil.

When pouring the soup into bowls, take care not to leave anyone out of pieces of fish.

Pink salmon fish soup

Friday, January 31, 2020

I propose to diversify the daily menu with a new proven recipe for the first course. Let's prepare fish puree soup with pink salmon and vegetables. Tender, tasty, satisfying and aromatic, it will appeal to fish lovers.

We will cook this soup in water, and we will prepare our own fish broth. Buy pink salmon not canned, but fresh frozen (I have a small whole carcass weighing 500 grams). Potatoes, carrots and onions are a mandatory vegetable component of this puree soup.

The fat content of the cream, which makes the first dish tender and aromatic, does not matter. True, the fatter they are (I use 20% - they are ideal for soups and sauces), the tastier the soup turns out. Adjust the thickness of the finished dish by the amount of liquid (water and cream).

Creamy fish soup with chips, cheese and croutons

• fish (any) – 0.5 kg;
• water or broth (fish, vegetable) – 1.5 l;
• potatoes – 0.5 kg;
• carrots – 100 g;
• onions – 100 g;
• cream – 0.25 l;
• garlic – 2 cloves;
• soy sauce – 40 ml;
• hard cheese – 40 g;
• wheat bread – 0.2 kg;
• parsley and dill – 30 g;
• paprika - to taste;
• vegetable oil - as much as needed.

• Peel the potatoes. Cut two tubers into thin circles, cut the rest of the potatoes into cubes about 1.5 cm in size.
• Scrape the carrots, wash them, cut them into slices or small cubes.
• Cut the fish into small pieces, after removing bones and skin. If you have pike or similar fish that have a lot of bones, grind the fish fillets through a meat grinder. If it is not too bony, you can grind it in a blender.
• Peel the onion and chop it into small pieces.
• Place diced potatoes, onions and carrots in a saucepan and add water or broth. Cook until the vegetables are soft.
• Blend the contents of the pan into a homogeneous mass using an immersion blender.
• Add chopped fish to the soup. Cook the dish for another 15 minutes. Add salt to the soup 5 minutes before it’s ready.
• Fry the potatoes, cut into circles, in vegetable oil until golden brown.
• Finely grate the cheese.
• Cut the bread into thin slices and brown in a frying pan.
• Mix garlic crushed with a hand press with finely chopped herbs and soy sauce. Grease the bread with this mixture.

Ladle the soup into bowls, place a few potato chips in each bowl and sprinkle with cheese. Serve the croutons separately. You can decorate the soup just before serving, otherwise the potatoes will get soggy and the dish will lose its appetizing appearance.

Trout with cream

What is the creamy trout soup recipe? This tasty and aromatic dish will not leave any lover of fish dishes indifferent. This soup will be a great start to lunch. Outwardly it looks very appetizing and is eaten very quickly. To create two servings, take:

Follow these steps:

1. Cut the cleaned and washed trout fillet into small pieces.
2. Peel and wash the onions, carrots and potatoes. Finely chop the onion, grate the carrots, cut the potatoes into cubes.
3. Peel the tomatoes. To do this, place them first in boiling water for a couple of seconds and then in cool water. Then remove the skin and cut the fruit into small pieces.
4. To prepare this soup, you will need a 3-quart saucepan. Pour oil into it, add onion and fry it until golden.
5. Send carrots there too. Fry it until soft.
6. Place the tomatoes in a saucepan and fry lightly.
7. Fill everything with water (1 l).
8. Boil water, add potato slices and salt to the soup. Cook the dish for 20 minutes.
9. Then add trout pieces to the soup.
10. Pour the cream into the pan and cook until the potatoes are tender for 5 minutes.

Season the delicious soup with herbs and serve.

Fish soup with tomatoes

• fish fillet (white or red fish) – 1 kg;
• tomatoes – 0.3 kg;
• onions – 0.2 kg;
• garlic – 2 cloves;
• dry white wine – 100 ml;
• water - to taste;
• olive oil – 40 ml;
• salt, spices - to taste.

• Wash the fish fillet, dry it, cut into small pieces.
• Pour boiling water over the tomatoes and peel them. Cut the tomato pulp into small cubes.
• Finely chop the garlic with a knife.
• Remove the skin from the onion and cut it into small pieces.
• Heat the oil at the bottom of the pan and fry the onion in it until golden brown. Add garlic, fry for 2 minutes.
• Add the tomatoes and cook until they turn orange.
• Add fish pieces and wine. Simmer for 5 minutes. Fill with water.
• Cook for 15-20 minutes after the soup comes to a boil.
• Add salt, add spices, cook for another 5 minutes, and blend with a blender.

Finnish soup "Lohikeitto"

How to make Finnish red fish soup with cream? This dish turns out incredibly tender, with a pleasant creamy taste, satisfying and very, very appetizing. We take:

Prepare this creamy salmon soup like this:

1. First, prepare all the ingredients. Then put the fish head, tail, carrots, onion, bay leaf, green part of the leek, and peppercorns into a one and a half liter saucepan. Fill everything with water, salt and put on fire.
2. After boiling, add 2-3 potatoes (to cook faster, you can cut them in half).
3. After 20 minutes, when the potatoes are cooked, strain the broth. Then separate the potatoes and mash them with a fork.
4. Place the clean broth on the stove and boil.
5. Cut the remaining potatoes into cubes or bars.
6. Place the potatoes and a sprig of fragrant thyme into the boiling broth.
7. Prepare the roast. To do this, fry the carrots and leeks in butter until golden.
8. Place the salmon fillet into the boiling soup and cook for 20 minutes.
9. While the salmon soup is cooking, combine the crushed potatoes with the fried potatoes and then with the cream.
10. If the fish and potatoes are already cooked, feel free to add the potato mixture to the pan.
11. Stir the soup and leave to simmer over low heat for another 2 minutes.

It’s ideal if your salmon soup with cream sits for a while, but many people start their meal right away.

Recipe Fish soup-puree

Ingredients:

• 500 g fish (pike or silver hake)
• 3 tbsp. spoons of butter
• half a glass of cream or three quarters of a glass of milk
• 2 tbsp. spoons of flour
• celery, parsley
• 1/2 onion
• 1 parsley root
• dill, parsley, celery
• lemon (optional)
• salt to taste

I. Prepare the broth

1. Separate the fish fillet from the head, bones and fins.

2. We process the head of the fish - carefully remove the gills, they can give off bitterness, rinse in cold running water

2. Cook fish broth. To do this, place the well-washed and treated head, fins and skin of the fish in cold water. Bring to a boil and skim off the resulting foam and fat.

3. Add salt, vegetables and roots to the broth: onions, parsley root, parsley and celery. Cook over low heat.

4. Strain the finished broth.

II. Cook the puree soup. (1 option)

1. Place the chopped potatoes into the broth and cook until tender.
2. Place half of the fish fillet, cut into pieces, into this soup and cook for another 5-7 minutes. Fish pieces should lose their “raw” color inside; the fish cannot be overcooked, otherwise the fish will not be juicy and dry.
3. Remove the pan from the stove and beat with a blender. We get a tender, liquid puree soup.
4. Put the soup back on the stove and put in the second half of the chopped fish fillets. Cook for 10 minutes.
5. Then pour in the cream, sprinkle with dill and bring almost to a boil, but do not boil.
6. Pour into portioned plates

II. Cream soup (2 option)

1 . In a heated frying pan, sauté onions, carrots and parsley.

2. Sauté the flour. Combine with sautéed vegetables.

3. Cook fish fillets in salted broth, cut into pieces, cool, and pass through a meat grinder with a fine grid.

4. Add boiling fish broth and bring to a boil with continuous stirring.

For reference:

Pike is a predator fish, belongs to the low-fat fish species, and is used for medicinal and dietary nutrition. The biological value of fish proteins is superior to meat proteins. Fish is very well absorbed by the body. Low fat and carbohydrate content, very high protein content mean that this recipe is a recipe for weight loss.

Pike lives in the fresh waters of Europe, Siberia and North America. It was a delicacy in England in the mid-20th century, and in some countries it is still a delicacy to this day.

Nutritional value of pike product, per 100 g of product:

Proteins - 18.4 g Fats - 1.1 g Water - 79.3 g Saturated fatty acids - 0.2 g Cholesterol - 62 mg Ash - 1.2 g

Calorie content - 84 kcal

Vitamins

Vitamin - PP3.5 mg Vitamin A - 0.01 mg Vitamin A (RE) - 10 mcg Vitamin B1 (thiamine) - 0.11 mg Vitamin B2 (riboflavin) - 0.14 mg Vitamin B6 (pyridoxine) - 0.2 mg Vitamin B9 (folic) - 8.8 mcg Vitamin C - 1.6 mg Vitamin E (TE) - 0.7 mg Vitamin PP (Niacin equivalent) - 6.6 mg

Microelements

Iron - 0.7 mg Zinc - 1 mg Iodine - 50 mcg Copper - 110 mcg Manganese - 0.05 mg Chromium - 55 mcg Fluorine - 25 mcg Molybdenum - 4 mcg Cobalt - 20 mcg Nickel - 6 mcg

Recipe Fish soup-puree. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Fish soup-puree”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Fish soup puree is 111.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

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Thanks for your feedback. Your response to my articles supports me in my endeavors to maintain this blog. If you have knowledge on how to combat pancreatitis, then you can send it and I will publish it. I wish you and your loved ones health!

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