Sundried fish soup with cream and tarragon

Name: sundried fish soup with cream and tarragon
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon butter; 1 onion shredded; 1 root peeled, into small cubes; 1 teaspoon dried tarragon; 1 twig fresh tarragon; 5 thread saffron; 2 tomato in cubes, ripe; 300 gram whitefish fillet in cubes, without bones; 1 liter fish stock of 2 tablets; 100 milliliters cooking cream; 150 gram Dutch shrimp

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Ingredients

2 tablespoon butter
1 onion shredded
1 root peeled, into small cubes
1 teaspoon dried tarragon
1 twig fresh tarragon
5 thread saffron

2 tomato in cubes, ripe
300 gram whitefish fillet in cubes, without bones
1 liter fish stock of 2 tablets
100 milliliters cooking cream
150 gram Dutch shrimp

Kitchen Stuff

1 refractory bowl

Directions

Heat the butter in a thick-bottomed soup pan and fry the onion, carrot, tarragon and saffron on low setting for about 5 minutes until everything is slightly discolored.
Add the tomatoes, flour and fish fillet and fry gently for a few minutes.
Stir in the stock and bring it to the boil. Let the soup boil for about 10 minutes at low speed and then puree.
Add the cooking cream and bring to the boil again.
Warm the shrimps last minute and serve the soup with a few chopped tarragon leaves and some freshly ground pepper.