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Carrot soup with pike perch
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 225
  • Fat about 8g
  • Carbohydrates about 11g
  • Protein about 21g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 500 g Pfälzer carrots, cut into small pieces
  • 1 onions, cut into thin slices
  • 3 dl white wine (e.g. Valais AOC Bibacchus Muscat 2016)
  • 4 dl vegetable bouillon
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 tbsp parsley, finely chopped
  • 4 pike-perch fillets (each approx. 100 g)
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
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.