In this dish, we use chicken broth that was made earlier in the weekly menu.
Ingredients
- ½ x yellow onion
- 1 clove garlic
- 3 x carrot
- ¼ tsp chili flakes
- 5 dl chicken broth
- 150 g cod fillet
- 50 g bacon
- ½ dl cream
- ¼ x lime
Method
- Mince the garlic and onion and fry in a pot together with oil or butter until soft.
- Chop the carrot into pieces of approximately the same size, and add to the pot together with chilli flakes. Cook for about a minute before adding stock. Let the soup cook under the lid for 30 minutes.
- Fry the bacon in the pan or oven until it has become crispy.
- Puree the soup with an immersion blender.
- Cut the cod fillet into cubes and add to the soup together with the cooking cream. Leave to infuse for 5 minutes on a low heat until the cod is cooked through. Season with salt, pepper and lime.
- Top with crispy bacon.
