Bohemian festive carp soup

Ingredients for 4 servings:

• 400 g fish fillet(s), from carp
• 3 carrots
• 2 parsnips
• ½ celery root
• 2 stalks celery
• ¾ pack of butter
• ½ cup soft wheat semolina (coffee cup)
• ½ cup flour (coffee cup)
• 1 onion(s)
• 2 garlic cloves
• 2 liters of water
• n. B. Broth powder
• 1 bunch parsley, fresh
• 1 roll

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Roughly chop a piece of celery root, a carrot, half a parsnip, the onion, two cloves of garlic, and the celery stalk, and add them to boiling water. Wash the carp fillet and add it to the water. Add stock powder to your taste and a teaspoon of salt, and simmer with the lid on for a good 20 minutes, until the meat almost separates from the skin by itself. Remove the carp fillet and let it cool, strain the stock and set aside. Clean two large carrots, a parsnip (or half from the previous batch is fine), and a good piece of celery, then cut everything into small cubes, approximately 0.5 x 0.5 cm. Once the carp fillet has cooled slightly, carefully check for bones and remove them. Add the carefully checked fillet to the switched off pot with the stock. Heat a little butter and fry the root vegetable cubes until golden brown. Add to the stock. Brown the vegetables nicely. Now heat some more butter and sauté the soft wheat semolina. Allow it to turn honey brown, stirring several times. Then deglaze with 2-3 ladles of stock from the pot and add it back in immediately. Stir well. Heat the butter again, add the flour, and make a brown roux without letting it burn. Stir the roux into the stock, ensuring there are no lumps. You can continue straight away or finish the soup later. Heat for a few minutes, stir in some chopped parsley, and season the soup with salt and pepper. Meanwhile, dice an old roll or 2-3 slices of toast and brown them well in hot butter. Serve the soup, sprinkle with parsley if you like, and add bread cubes to the soup when serving. This is a recipe from my grandmother from northern Bohemia, which was always served on Christmas Eve.