Creamy soup with eel
Composition / ingredients
5
servings:
Cooking method
1.Pour water into a saucepan, put it on fire, bring it to a boil, then add dry fish broth «Hondashi & raquo;, cook for 3-4 minutes, then add cream.
2. Cut the eel fillet into small pieces, when the broth boils, put the fish in it, salt to taste.
3. Rice for sushi is boiled in parallel with the broth in another pan, follow the instructions on the package. We put the finished rice in the soup.
4. My leek, cut into rings, send after the rice, taste for salt, add if necessary. 
5. We put the algae on serving plates, pour boiling water, wait until they swell, only after that we fill them with soup.
We put the soup on serving plates and serve it on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Algae - 25 kcal/100g
- Leek - 33 kcal/100g
- Smoked eel - 326 kcal/100g
- Fresh sea eel - 93 kcal/100g
- Fresh eel - 332 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fish broth - 49 kcal/100g
