Garlic Cream Soup with Red Barbel

Ingredients

• 1 onion
• 8 cloves garlic
• 3 tbsp butter
• 2 tbsp flour
• Meat broth
• 4 red barbel fillets (ready to cook, skin on)
• Salt
• ground pepper
• 2 tbsp olive oil
• 30 g Butter
• 100 g Sour cream
• Lemon juice
• nutmeg
• garlic blossoms for garnish

Instructions

1. 1.

   Peel the onion and garlic; finely dice the onion and halve the garlic. Sauté the onions in 2 tbsp hot butter until translucent. Add the garlic, sprinkle with flour, then deglaze with meat broth, stirring occasionally for about 15 minutes over low heat. Meanwhile, rinse the fish, pat dry, season with salt and pepper, and sear skin-side down in a pan with hot oil for about 2 minutes.

2. 2.

   Flip the fillets, remove the pan from heat, add butter chunks, and let the fish become translucent. Stir in sour cream, then puree the soup until smooth. Season with lemon juice, salt, pepper, and nutmeg. Ladle into preheated bowls, sprinkle with garlic blossoms, and serve each bowl topped with a halved fillet.