Cheese soup with fish
Processed cheese gives even a simple soup extra flavor and richness, and works beautifully in this fish soup. Replace the oats with rice if you prefer, or leave out the grain altogether.
Other cheese soup recipes:
Soup with processed cheese
Cheese soup with sausage
I make the broth with fish heads and backbones left after filleting. I keep them in a bag in the freezer until needed.
Cook the broth. Separate the meat from the bones and set aside.
Cut the onion into cubes and add to the boiling broth.
Rinse an incomplete glass of rolled oats and pour into the pan with the onions.
Send potatoes cut into small cubes there. Cook everything together until done. This will take about 15 minutes. Don't forget to add salt if the broth was unsalted.
When the vegetables and oats are cooked, return the reserved fish to the pan and add 100 g processed cheese, either from a block or a tub. Stir until melted, then add a bay leaf.
Season the finished soup with herbs and ground pepper.
But this time something went wrong. And I decided that instead of processed cheese I would use hard cheese. Either the cheese I had was somehow different, or the stars were not in the right place that day, but the cheese did not dissolve in my pan. Well, experiments are not always successful, especially in the kitchen.