Carrot soup with pike perch

Carrot soup with pike perch

Total: 45 min. | Active: 45 min.
Low Carb
Nutritional value / people: 225 kcal
, Fat: 8 g
, Carbohydrate: 11 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
1 onion, cut into thin slices
500 g Pfälzer carrots, cut into small pieces
3 dl white wine (e.g. Valais AOC Bibacchus Muscat 2016)
4 dl vegetable bouillon
salt and pepper to taste


1 tbsp olive oil
4 pike-perch fillets (each approx. 100 g)
1 tbsp lemon juice
½ tsp salt
a little pepper
3 tbsp parsley, finely chopped
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How it's done

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Heat the oil in a pan. Sauté the onion and carrots. Pour in the wine and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Blend the soup, season, cover and keep warm.


Remove any bones from the fish fillets with tweezers. Heat the oil in a non-stick frying pan. Drizzle the fish fillets with lemon juice, season, fry for approx. 2 mins. on each side. Arrange the fish fillets on top of the soup, sprinkle with parsley.

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