Soles and vegetables soup
Instructions
04701 soles and SOUP VEGETABLES INGREDIENTS for 4 PEOPLE 1cucchiaino green pepper grains, 2 carrots, 1 leek (white part only), 1 lemon, 100 g mushrooms, 400 g potatoes, 1, 5 l of fish broth, 25 g salted butter, 10 cl of cider, grated nutmeg, 4 spoons of chopped parsley, 4 fillets of sole, salt.
Pounded peppercorns, peeled and cut carrots into cubes and the leek into rings.
Squeeze the lemon, clean and slice the mushrooms and decorate with his juice.
Peel, wash and cut the potatoes into pieces, FRY in butter carrots and leeks, add the mushrooms and continue cooking for 5 minutes.
Add salt, pepper, add the cider, the boiling broth and potatoes.
Stir and continue cooking for another 10 minutes.
Season with nutmeg and half of the parsley, dip the soles and cook for 1 minute.
Lay down your soles, vegetables and finally the broth in the plates, sprinkle with the remaining parsley and serve.
