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Spinach Cream Soup

PORTION

4

COOKING TIME

-

MINUTES

Ingredients

  • Regal Springs Indonesia Tilapia Fillet: 200 g
  • Lemon: ¼ piece
  • Ground pepper: ½ tsp
  • Onion: 40 g
  • Garlic: 10 g
  • Spring onion: 15 g
  • Celery stalk: 10 g
  • Baby spinach: 300 g
  • Salt: 1 tsp
  • Granulated sugar: 1 tsp
  • Seasoning powder: 1 tsp
  • Bay leaves: 2 pieces
  • Dried rosemary: 1 tsp
  • Dried thyme: ½ tsp
  • Olive oil: 5-6 tbsp
  • Unsalted butter: 20 g
  • Parmesan cheese: 10 g
  • Chicken broth: 400 ml
  • Cooking cream: 200 ml

Instructions

  • Slice the Tilapia fillet lengthwise, marinate with ½ tsp of salt, ground pepper, and lemon juice. Mix well and set aside for a while.
  • Heat olive oil in a pot, sauté onion, garlic, spring onion, and celery stalk.
  • Add bay leaves, rosemary, thyme, and baby spinach, sauté until wilted.
  • Add chicken broth, salt, granulated sugar, and seasoning powder. Stir gently.
  • Cook over medium heat until it boils, then turn off the heat.
  • Remove the bay leaves and puree the soup using a blender.
  • Pour the soup back into the pot, cook over medium heat until it boils.
  • Once it boils, reduce the heat. Add Tilapia, parmesan cheese, butter, and cooking cream.
  • Stir gently and cook over low heat for 10-12 minutes.