Fish soup with Koskenlaskija
For 10
Difficulty: Easy
Time required: 40 min
Fish soup seasoned with Valio Koskenlaskija cheese is a classic. Instead of the traditional salmon, Arkea’s Restaurant Nereidi sometimes prepares the soup using coalfish cubes and tops it off with shrimps.
1.2 l water
1 fish stock cube
10 whole allspice peppers
5 bay leaves
6 diced carrots
1.4 kg diced potatoes
100 g horseradish paste
4 dl Valio cooking cream
300 g Valio Koskenlaskija® strong lactose-free cheese
1 kg coalfish cubes
350 g shrimps
1 bundle spring onions
1 bundle dill chopped
Heat the water to boiling point in a pot. Add the fish stock, peppers, and bay leaves. Add the root vegetables and horseradish. Boil under a lid for approximately 15 minutes until almost done. Add the cooking cream. Melt the Koskenlaskija to the mixture. Add the fish and let simmer for another 3 minutes. Finally, add the shrimps and chopped spring onions. Heat up but do not boil. Finish the taste with dill.
Tip:
Serve with fresh rye bread and butter, as well as slices of lemon.
See other recipes made for Valio:
- Pita burger with Koskenlaskija
- Pasta casserole with smoked ham and aubergine
- Mifu pizza Bianco
- Koskenlaskija and salsa sauce
Further information:
- Raw material: Valio
- Recipe creator: Restaurant Nereidi
Keywords: