Vegetable Horseradish Cream Soup with Fish
A fresh vegetable and horseradish cream soup featuring fish and shrimp. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 200 g waxy potatoes
- 200 g knollensellerie (celery root)
- 3 tbsp butter
- 800 ml vegetable broth
- 8 large shrimp
- 200 g perch fillet (skinless)
- 50 g horseradish root
- 200 ml whipping cream
- 2 tbsp plant oil
- Salt
- ground pepper
- 1 splash Lemon juice
- 2 tbsp coarsely chopped parsley
Instructions
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1.
Peel and dice the onion, potatoes, and celery root. Sauté all together in 1 tbsp hot butter until translucent. Add broth and simmer for about 20 minutes.
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2.
Shell the shrimp except for the tail segment, devein, rinse, and pat dry. Make a butterfly cut. Rinse the fish, pat dry, and cut into bite-sized pieces.
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3.
Peel and grate the horseradish. Add roughly half to the soup and blend until smooth. Bring back to a boil, add cream, and simmer further or add more broth if needed. Add the fish with remaining horseradish and let cook gently for about 5 minutes; do not boil.
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4.
Meanwhile, fry the shrimp in hot oil in a pan for 2-3 minutes until golden brown. Season with salt and pepper. Distribute onto warmed plates. Remove the fish from the soup with a slotted spoon and add to the shrimp. Finish the soup with lemon juice, salt, pepper, and a splash of remaining butter and parsley. Pour over the fish and serve.
