Carrot and orange soup with smoked mackerel

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 500 g Carrots
  • 300 g Potato
  • 1 TABLESPOON Butter or margarine
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 700 ml Vegetable broth
  • 1 big orange
  • 125 ml low-fat cooking cream
  • 4 stalks of chives
  • 1 piece(s) (approx. 125 g) smoked mackerel fillet

Directions

  1. 1

    Peel and chop the onion. Peel, wash and chop carrots and potatoes. Heat the fat in a saucepan. Fry onion, potatoes and carrots for 1-2 minutes and season with salt and pepper.

  2. 2

    Add stock and simmer covered for about 30 minutes. Halve the orange, squeeze the juice. Remove 4 tablespoons of cooking cream. Pour remaining cooking cream and orange juice into the soup. Wash chives, shake dry and cut into small rolls.

  3. 3

    Coarsely mash or puree the soup and season with salt and pepper. Arrange soup in deep plates and put 1 tablespoon of cream in the middle of each plate in streaks. Pluck the mackerel fillets and put them in the middle.

  4. 4

    Sprinkle with chive rolls.

Nutrition Facts

KCAL
260 kcal
CARBS
21 g
FATS
14 g
PROTEINS
10 g

Categories & Tags

Main DishesDietWinterSoups