Soup with greens and smoked mackerel

Greenery and smoked mackerel soup - A delicious blend of flavors

Preparation time: 10 minutes
Cooking time: 20 minutes
Total: 30 minutes
Servings: 2

I would like to share with you a recipe for greenery and smoked mackerel soup, which is not only a comforting dish but also an explosion of healthy flavors. This soup combines the creamy texture of potatoes with the intense flavors of leeks and smoked fish, creating a perfect meal for a cool evening. It is a simple yet characterful recipe, ideal for a quick and nutritious lunch or dinner.

A few words about the ingredients

To achieve a truly delicious soup, it is important to choose fresh, quality ingredients. Here’s what you will need:

- 150 g smoked mackerel - a fish rich in omega-3 fatty acids, which brings not only a unique taste but also numerous health benefits. Make sure to choose quality mackerel, preferably from a trusted supplier.
- 1 leek - the white part is sweet and delicate, while the green part adds a note of freshness. Leeks are a vegetable rich in vitamins and minerals, beneficial for the immune system.
- 1 large white potato - adds consistency to the soup. Potatoes are an excellent source of complex carbohydrates, providing you with energy throughout the day.
- 1 tablespoon oil - to sauté the leek. You can use olive oil for an extra flavor.
- 800 ml vegetable broth - a fresh vegetable broth will add depth to the flavor. If you have time, try making vegetable broth from fresh vegetables.
- 100 ml milk - for a creamy texture. You can use plant-based milk if you want a lactose-free option.
- Greens: 1 tablespoon chopped dill and 1 tablespoon chopped parsley - adds freshness and an extra flavor.
- 3 tablespoons sour cream - to enrich the soup. Choose a quality sour cream that is not too sour.
- Lemon juice - 1-2 tablespoons, to balance the flavors.
- Salt and pepper - to taste.

Now that we have all the ingredients ready, let’s move on to the preparation!

Step by step for a perfect soup

1. Preparing the ingredients: Start by cleaning the leek. Cut the white part and the green part separately. The white leek will be sautéed, and the green part will be added at the end for extra freshness. Peel the potato and cut it into small cubes for even cooking.

2. Sautéing the leek: In a deep pan, heat the oil over medium heat. Add the chopped white leek and sauté for 3-4 minutes until it becomes soft and translucent. This is when the flavors develop, and the oil will take on the sweetness of the leek.

3. Adding the wet ingredients: After the leek has been sautéed, add the vegetable broth and milk. Mix well, then add the chopped potato. Let everything boil for 15 minutes, stirring occasionally, until the potato becomes soft.

4. Blending the soup: Use an immersion blender to blend the soup until it becomes creamy. If you prefer a chunky texture, avoid blending completely. It is important to achieve a balance between creaminess and texture.

5. Finishing the soup: After blending the soup, add the green part of the leek, dill, parsley, and let it boil for another 5 minutes. These fresh herbs will give a vibrant taste and a beautiful color to the soup.

6. Seasoning: Finally, add the sour cream, salt, pepper, and lemon juice to taste. Mix well and let the soup infuse with the flavors for a few minutes.

7. Serving: Divide the soup into two bowls. Place a piece of smoked mackerel fillet in each bowl. This smoked fish not only adds a deep flavor but also a pleasant texture. Serve the soup hot, alongside goat cheese crackers and pepper, for a complete culinary experience.

Serving suggestions and variations

For a touch of freshness, you can add some crispy toasted bread croutons on top of the soup. Also, for a vegetarian option, you can replace the mackerel with cubes of smoked tofu or sautéed mushrooms. This soup pairs perfectly with a glass of dry white wine or fresh lemonade to balance the rich flavors.

Frequently asked questions

1. Can the soup be frozen?
Yes, this soup can be frozen, but it is recommended not to add the sour cream before freezing, but to add it after thawing.

2. Can I use other types of fish?
Of course! You can experiment with other types of smoked fish, such as salmon or herring, to achieve different flavors.

3. Is this soup suitable for vegans?
If you want a vegan option, replace the sour cream with a plant-based alternative and omit the fish, using additional vegetables instead.

Nutritional benefits

This soup is not only delicious but also very healthy. Smoked mackerel is an excellent source of protein and omega-3 fatty acids, which help heart health. Leeks and greens provide an important intake of vitamins, while potatoes supply complex carbohydrates, offering lasting energy. By consuming this soup, you will benefit from a mix of essential nutrients for a balanced diet.

I hope this recipe for greenery and smoked mackerel soup brings you joy in the kitchen and at the table. Cooking is an art and, above all, a pleasure, so I encourage you to experiment, add your own touches, and enjoy every spoonful!

 Ingredients: 150 g smoked mackerel, 1 leek, 1 large white potato, 1 tablespoon oil, 800 ml vegetable broth, 100 ml milk, 1 tablespoon chopped dill, 1 tablespoon chopped parsley, 3 tablespoons sour cream, 1-2 tablespoons lemon juice, salt and pepper.