Radish Cream Soup with Fish Rolls
Radish cream soup with fish rolls is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 bundle radishes
- 2 onions
- 60 g Butter
- Salt
- Pepper (freshly ground)
- 200 ml white wine
- 500 ml poultry stock
- 300 g heavy cream
- 4 sea bass fillets (skinless)
- 2 Tomatoes
Instructions
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1.
Wash the radishes, set aside the greens and cut the radish roots into small pieces. Peel and finely dice the onion. Heat half the butter and sauté the onion cubes and radish pieces. Season with salt and pepper. Add white wine and stock, bring to a boil and simmer uncovered for 10 minutes over medium heat.
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2.
Meanwhile blanch the radish greens in boiling salted water, drain, shock in cold water and squeeze out excess moisture.
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3.
Blanch the tomatoes, peel, quarter, seed and cut into strips.
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4.
Add the cream to the radish soup, bring to a boil and stir in the remaining butter and the blanched greens. Puree with an immersion blender. Reheat the soup. Split the sea bass fillets lengthwise, season with salt and pepper, roll them up and secure with toothpicks. Add the tomato strips to the soup and let cook for about 5 minutes.
