300 g fillets plaice
1 tbs green pesto
1 tbs cornstarch
30 g tomato croutons
1.5 l water
3 chicken stock tablets
150 g vermicelli
1 small cauliflower
350 g peasant soup vegetables (leek, celery, carrot, celery, cauliflower & peppers)
Cut the fish into pieces. Put the fish with the pesto in a food processor and grind finely. Put the fish with pesto in a bowl and mix the cornstarch and croutonmix through. Rotate it with wet hands soup balls.
Bring water and broth tablets to the boil. Add the vermicelli and cook 2 m.
Meanwhile Divide the cauliflower into small florets. Merge with fish balls and soup vegetables to the broth. Let 6 m. Simmer until the meatballs cooked and the vegetables are just tender.
Serve with hearty bread floor.
Bring water and broth tablets to the boil. Add the vermicelli and cook 2 m.
Meanwhile Divide the cauliflower into small florets. Merge with fish balls and soup vegetables to the broth. Let 6 m. Simmer until the meatballs cooked and the vegetables are just tender.
Serve with hearty bread floor.
