Cold fish soup
Description
This recipe for a cold fish soup is quite simple, yet it has an exquisite flavor. You can optionally add other vegetables, but the soup is delightful for its lightness and creamy taste. 1. First, prepare the broth. Place bones, fish head, or other components of a fish soup set into a pot. 2. Peel the onion and add it to the pot along with a bay leaf. 3. Pour in water and place over heat. Simmer for about 45 minutes over medium heat, skimming off any foam that forms. 4. Meanwhile, peel the carrots and potatoes and cut them into small cubes. 5. Strain the broth for clarity, then return it to the heat. 6. Once boiling, add the potatoes and carrots. Add a little salt and cook for about 15 minutes. 7. Rinse the salmon fillet and cut it into small pieces. Add to the pot and cook for another 10 minutes. 8. Slowly pour in the cream, stir gently, then remove the soup from the heat. 9. Chop the fresh herbs, add them to the pot, and let the soup cool thoroughly. Place a few ice cubes into each bowl, pour the chilled fish soup over them, and serve. Ladle into bowls and serve.