Fish and zucchini puree soup

4 servings

60 minutes

Fish and zucchini puree soup is a delicate and exquisite dish of European cuisine, rooted in the traditions of French chefs. Its velvety texture and subtle flavor make it an ideal choice for a light dinner or festive table. Sea bream gives the soup a soft yet rich taste of the sea, while zucchini adds lightness and freshness. A light creamy note, complemented by white sauce and egg-milk dressing, makes the dish harmonious and refined. This puree soup not only warms but also provides gastronomic pleasure. It is served with crispy croutons or fresh herbs that highlight its exquisite taste. A great choice for those who appreciate soft and elegant flavor combinations!

Energy value per serving

• Calories: 293.9
• Proteins: 24.7g
• Fats: 18.8g
• Carbohydrates: 16.2g

Ingredients

• Sea bream: 400 g
• Zucchini: 500 g
• Onion: 1 head
• Butter: 2 tbsp
• Wheat flour: 2 tbsp
• Milk: 0.5 glass
• Egg yolk: 1 pc
• Salt: to taste

Cooking steps

1. Boil the fish for the soup and strain it through a sieve.

   Required ingredients:

   • Sea bream: 400 g

2. Sauté finely chopped onion. Peel the zucchini, chop it, and simmer with the sautéed onion and a small amount of fish broth. When the zucchini becomes soft, strain the vegetables through a sieve.

   Required ingredients:

   • Onion: 1 head
   • Zucchini: 500 g
   • Sea bream: 400 g

3. Combine the pureed fish and vegetables, mix, add white sauce, salt, and bring to a boil. Season the soup with the egg-milk mixture and butter.

   Required ingredients:

   • Sea bream: 400 g
   • Zucchini: 500 g
   • Wheat flour: 2 tablespoons
   • Salt:  to taste
   • Egg yolk: 1 piece
   • Milk: 0.5 glass
   • Butter: 2 tablespoons