Cut shallot into cubes, sauté briefly in a non-stick pan and pour in vegetable stock, add potato cuttings and simmer gently for about 1/4 hour. Puree the whole thing in a blender with chopped chives, butter and cream, strain and season to taste. If necessary, thicken with a little cornstarch. Cut the pike perch into strips, season with salt and pepper and fry in olive oil with crushed garlic. Arrange in warm soup plates and top with the pike-perch strips.
Chive Cream Soup with Strips of Pike Perch
Rating: 3.43 / 5.00 (14 Votes)
Total time: 45 min
Servings: 2.0 (servings)