Perch Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Bacon slices2 , diced
 Celery stalks1 , diced
 Garlic1 Clove (5 gm), smashed and chopped
 Flour60 Milliliter (4 Tablespoon)
 Chicken stock1 Liter, heated (Light, 4 Cups)
 Potatoes2 Large, peeled and diced
 Fennel1⁄4 Teaspoon (1 Milliliter)
 Chopped parsley1 Teaspoon, chopped (5 Milliliter)
 Bay leaf1
 Thyme1⁄2 Teaspoon (2 Milliliter)
 Perch fillets2 , cubed
 Red pepper To Taste, diced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1354 Calories from Fat 179

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 4.1 g20.5%

Trans Fat 0 g

Cholesterol 143.8 mg

Sodium 2185.4 mg91.1%

Total Carbohydrates 197 g65.6%

Dietary Fiber 16.9 g67.4%

Sugars 21.5 g

Protein 97 g194.2%

Vitamin A 17.1% Vitamin C 225.5%

Calcium 42.2% Iron 77.2%

*Based on a 2000 Calorie diet

Directions

Place bacon, celery and garlic in casserole.
Cover and microwave 5 minutes at MEDIUM-HIGH.
Mix in flour, pour in chicken stock and mix again.
Add potatoes, fennel, parsley, bay leaf and thyme.
Cover and microwave 20 minutes at MEDIUM-HIGH; stir once during this time.
Mix in fish and red pepper; correct seasoning.
Microwave 6 minutes at MEDIUM uncovered.
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