Trout soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium potatoes, diced1 medium onion, diced1 large clove garlic, diced2 medium carrots, diced2 celery stalks, diced10 cups fish stock2 tbsp margarine or butter2 tbsp Rice flour2 filet Rainbow trout., cooked
saute vegetables in margarine until onions are translucent about 5 mins.
Add Flour and coat vegetables. Cook 1-2 mins until thick and bubbly.
Add Fish stock and bring to a simmer. Cover Pot and cook over low heat 2 hrs or until vegetables are soft.
Puree about 1/2 -3/4 of the soup until relatively smooth. Cut trout filet in piece and add. Season to taste and cook for 5 more mins.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMES0325.
Add Flour and coat vegetables. Cook 1-2 mins until thick and bubbly.
Add Fish stock and bring to a simmer. Cover Pot and cook over low heat 2 hrs or until vegetables are soft.
Puree about 1/2 -3/4 of the soup until relatively smooth. Cut trout filet in piece and add. Season to taste and cook for 5 more mins.
Serving Size: 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AMES0325.
Nutritional Info Amount Per Serving
- Calories: 256.7
- Total Fat: 9.9 g
- Cholesterol: 36.2 mg
- Sodium: 713.0 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 2.8 g
- Protein: 22.0 g
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