Creamoffishsoup Recipes

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CREAM OF CHICKEN SOUP

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 first-course servings

Number Of Ingredients 15



Cream of Chicken Soup image

Steps:

  • Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
  • Stir in the chicken and bring to a boil. Remove from the heat.
  • Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley

CREAMY NORWEGIAN FISH SOUP

When we lived in Norway we used to eat lots of fish...this recipe reminds me of a fish soup which was very common there. You can use other fish and shellfish. The potatoes and tomatoes are ingredients I have been adding over the years and listed them as optional.

Provided by PetsRus

Categories     Catfish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15



Creamy Norwegian Fish Soup image

Steps:

  • Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
  • Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
  • Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
  • Add the tomatoes (if using) and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
  • Simmer for another 5 minutes, or until the fish and shellfish are tender.
  • Add the parsley and salt and pepper to taste.
  • Serve garnished with sour cream and the lumpfish caviar.

2 1/2 tablespoons butter
2 1/2 tablespoons plain flour
4 -5 cups fish stock or 4 cups vegetable stock
1 medium carrot, finely chopped in strips
1 -2 cup leek, finely chopped in strips
1 -2 potato, peeled and cut into small cubes (optional)
1 (14 ounce) can chopped tomatoes (optional)
12 peeled raw shrimp (approx)
12 mussels (approx) or 12 small scallops (approx)
4 -6 ounces catfish (or fish of your own choice)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
salt and pepper
2 tablespoons sour cream (optional)
2 teaspoons lumpfish caviar (optional)

CREAM OF FISH SOUP

Make and share this Cream of Fish Soup recipe from Food.com.

Provided by JustJanS

Categories     Australian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Cream of Fish Soup image

Steps:

  • Melt the butter and stir in the flour. Cook for 1 minute, then pour in the stock and stir away from the heat.
  • Season with salt and pepper, then add the crushed garlic, cover the pan and simmer for 10 minutes.
  • Reserve a few prawns for garnish, then pound the rest in a mortar and pestle.
  • Add the fish and pounded prawns to the sauce and simmer covered for a further 10 minutes.
  • Puree the soup in a blender, food processor or use a stick blender.
  • Return the soup to the saucepan checking the seasonings, add salt and pepper if necessary.
  • Add the cream to the soup and reheat gently.
  • Serve garnished with the reserved prawns.

Nutrition Facts : Calories 368.4, Fat 24.1, SaturatedFat 13.9, Cholesterol 193.1, Sodium 676.7, Carbohydrate 6, Fiber 0.2, Sugar 0.1, Protein 30.8

25 g butter
25 g flour
550 ml fish stock
salt
white pepper
1 garlic clove, crushed
450 g cooked white fish fillets, skinned de boned, flaked
175 g peeled prawns (shrimp)
salt
white pepper
75 ml cream
50 g butter

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