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White fish fillet soup with melted cheese

White Fish Soup with Melted Cheese

So easy and quick to make, with amazing flavor! This white fish soup with melted cheese is hearty, smooth, and fragrant, doesn't take much time, and wins over even the most stubborn soup skeptics.

prostosmachno

Recipe author

White fish fillet soup with melted cheese

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Composition / ingredients

Servings:

Fish fillet

500

Processed cheese

200

Vermicelli

0.5

Potatoes

Onion

Carrot

Fresh herbs

150

Butter (for the sauté)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 8 g

Fats 36 % 10 g

Carbohydrates 36 % 10 g

158 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Wash the fish fillet (I'm using white fish, but you can use salmon or trout) and cut it into pieces. Put it in a pot, cover with water, and set it on the stove. Add the prepared sauté and the chopped potatoes to cook with the fish.
Step 2:

Peel the onion and cut it into small pieces.
Step 3:

Peel the carrot and grate it on the coarse side of a grater. Make a sauté with the onion and carrot.
Step 4:

Peel and slice the potatoes.
Step 5:

Cut the cheese into cubes (don't use cheap cheese — it won't melt into the soup).
Step 6:

Finely chop the washed herbs.
Step 7:

About 10 minutes into cooking, add the vermicelli and cook for another 5 minutes.
Step 8:

Add salt and seasonings. Stir in the melted cheese and cook until it's fully dissolved. Once it has, add the herbs and turn off the heat. Enjoy, everyone!

To keep your eyes from stinging when you cut onions, rinse the onion and the knife in cold water first. And to keep your cutting board from holding onto the onion smell, rub it with a piece of lemon before slicing.