Fish soup of carp heads, milkfish and Root Vegetable Recipes, served finely blended.

Ingredients:

600 g of carp heads 500 g of capelin 150 g/td> shredded root Vegetable Recipes (carrots, celery, parsley) 100 g butter 30 g onion

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5 pcs of whole peppercorns 1.5 L of water piece of whole ginger

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salt fried bun cut into small cubes

Procedure:

1. Gratify the cleaned root Vegetable Recipes coarsely or cut into small cubes and dry fry
2. Add whole cleaned onion, gillless carp heads, salt, spices, top up with water and cook for 30 minutes
3. Process the soft meat and Vegetable Recipes, bring the contents to 1.5 litres, add the milk and cook for another 15 minutes
4. Then blend the soup, soften with fresh butter
5. Serve with fried bread cut into cubes and toasted in the remaining butter