Ingredients with Measurements:
- 1 lb. carp fillet, cut into small pieces
- 1 cup sliced mushrooms
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. vegetable oil
- 4 cups chicken broth
- 1 cup water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried thyme
- 1/2 cup heavy cream
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
2. Add the sliced mushrooms and sauté for another 5 minutes, until they release their moisture and start to brown.
3. Add the carp fillet pieces to the pot, and sauté for 2-3 minutes until they start to turn opaque.
4. Pour in the chicken broth and water, and add the salt, black pepper, and dried thyme. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, until the fish is cooked through and the flavors have melded together.
5. Remove the pot from the heat and stir in the heavy cream. Taste and adjust the seasoning as needed.
6. Ladle the soup into bowls and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, and low heat for simmering.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 7g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of fish fillet instead of carp.
- Any type of mushrooms can be used in place of sliced mushrooms.
- You can use vegetable broth instead of chicken broth.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use fresh thyme instead of dried thyme.
- Add a splash of white wine to the soup for extra depth of flavor.
Tips and tricks:
- Be careful not to overcook the fish, or it will become tough and rubbery.
- If you don't have heavy cream, you can use half-and-half or milk instead.
- For a thicker soup, you can add a slurry of cornstarch and water to the soup before adding the cream.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a large soup tureen for a rustic look.
- Garnish each bowl with a sprig of fresh thyme or a slice of lemon.
Garnishes:
- Fresh parsley
- Fresh thyme
- Lemon slices
Pairings:
- Crusty bread
- Salad greens with a light vinaigrette
Suggested side dishes:
- Roasted vegetables
- Steamed rice
Troubleshooting advice:
- If the soup is too thin, you can add a slurry of cornstarch and water to thicken it.
- If the soup is too thick, you can add more chicken broth or water to thin it out.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Carp is a popular fish in many European and Asian cuisines, and is often used in soups and stews.
Flavor profiles:
- This soup has a creamy, savory flavor with hints of thyme and garlic.
Serving suggestions:
- Serve the soup as a main course for a cozy dinner at home.
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