Ingredients with Measurements:
- 2 large herring fillets, deboned and cut into small pieces
- 2 cups of sliced carrots
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups of chicken or vegetable broth
- 1 cup of water
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the sliced carrots and cook for 5 minutes.
4. Add the herring fillets and cook for another 5 minutes.
5. Pour in the chicken or vegetable broth and water.
6. Add the bay leaf and dried thyme.
7. Bring the soup to a boil and then reduce the heat to low.
8. Simmer for 20 minutes or until the carrots are tender.
9. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 12g
Protein: 16g
Sodium: 800mg
Substitutions for ingredients:
- Herring fillets can be substituted with any other oily fish such as salmon or mackerel.
- Carrots can be substituted with sweet potatoes or butternut squash.
- Dried thyme can be substituted with fresh thyme.
Variations:
- Add a can of drained and rinsed white beans for extra protein.
- Add a cup of chopped kale or spinach for extra nutrients.
- Add a tablespoon of apple cider vinegar for a tangy flavor.
Tips and tricks:
- Debone the herring fillets carefully to avoid any bones in the soup.
- Use an immersion blender for a smoother consistency.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
Garnish with fresh parsley or dill.
Pairings:
Pair with a crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to debone the herring fillets carefully to avoid any bones in the soup.
- Store the soup in an airtight container in the refrigerator for up to 4 days.
Food history:
Herring and carrot soup is a traditional dish in Scandinavian cuisine.
Flavor profiles:
This soup has a savory and slightly sweet flavor with a hint of thyme.
Serving suggestions:
Serve as a starter or main course.
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