Fish cream soup (Caribbean)
Products:
500 grams of fish
400 ml of fresh cow’s milk
400 grams potatoes
400 grams carrots
150 grams green peas
50 grams butter
50 grams onions
1. laurel leaves
4. pepper beans
Preparation:
1. Clean and Cut fish into small pieces
2. Put it to be boiled 1 / 2 hours in 8 cups of tea water with a free connection and cut roots rich soup
3. Add cut two onions, laurel leaves and pepper seeds
4. Boneless fish broth and with it rub through strainer
5. Melted butter, add flour, diluted with passion fish broth and Berkeley, until a homogeneous mixture
6. Finally, add peas, carrots and potatoes and seasoned with salt and pepper to taste
7. Once the vegetables tender, lower milk and boiling soup 5 minutes more.