Creamoffishsoup Recipes

CREAMY FISH CHOWDER

Steps:

• Cook and stir bacon in a soup pot over medium heat until bacon is browned and crisp, about 8 minutes. Stir onion into bacon and cook, stirring often, until onion is translucent, about 5 more minutes.
• Pour water into bacon mixture and stir in potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Place cod fillets into simmering mixture and cook until fish is opaque and flakes easily, about 10 minutes.
• Stir milk, evaporated milk, butter, salt, and black pepper into pot. Bring soup to a boil; remove from heat and serve.

HOME-MADE CREAM OF CHICKEN SOUP

Steps:

• Make a white sauce of milk or cream, flour, and oil. Add chicken. Add sugar, salt, pepper, and garlic powder (may use more or less as desired). Mix well and simmer for 20 minutes over low heat.
• If soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. Simmer for 10 minutes.

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
• Blend in 2 T. flour and stir.
• Add in the chicken broth and heat until slightly thickened while stirring frequently.
• Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
• Serve and enjoy!

CREAM OF ANYTHING SOUP MIX

Steps:

• Measure all dry ingredients and place in a Ziploc Bag.
• Combine and place in a storage container.
• To use combine 1/3 cup mix with 1 cup of water.
• Add in any of the above optional ingredients.
• Cook over low heat until thickened.

CREAM OF FISH SOUP

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.

CREAMY NORWEGIAN FISH SOUP

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.