Halibut Soup
A dish — cold boiled halibut and milk carry it.
contains glutencontains dairycontains fish
Ingredients
US
Metric
- 180 ml cold boiled halibut
- 470 ml milk
- 1 slice onion
- Blade of mace
- 44 ml butter
- 22 ml flour
- 2 ml salt
- Few grains pepper
Make it lactose-friendly
- 1 pint milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces.
Nutrition (estimated, per serving)
| Calories | 427 |
|---|---|
| Protein | 3.6 g |
| Fat | 42.8 g |
| Carbs | 8.6 g |
| Fiber | 0.5 g |
| Sodium | 280 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States