Capelet Soup

Name: Capelet Soup
Yield: 4
Ingredients: 1 1/2 liters of water; 1 medium onion; 2 sprigs; 2 cloves of garlic; 1 stalk of salt; 1 branch of thyme; Salt and black pepper to taste; 400 g of capelet

1
1 1/2 liters of water
2
1 medium onion
3
2 sprigs
4
2 cloves of garlic
5
1 stalk of salt
6
1 branch of thyme
7
Salt and black pepper to taste
8
400 g of capelet

Ingredients

1
1 1/2 liters of water
2
1 medium onion
3
2 sprigs
4
2 cloves of garlic
5
1 stalk of salt
6
1 branch of thyme
7
Salt and black pepper to taste
8
400 g of capelet

Directions

1
1 Place the water, onion with the sprigs and garlic in the pot
2
Add the salt and thyme
3
Season with salt and black pepper, cover the pot, and bring to a boil
4
Then reduce the heat and simmer for 20 minutes
5
2 Wait until the pressure is released, open the pot, strain the broth, and discard the vegetables
6
3 Bring the broth to a boil again, then add the capelet
7
Cook until al dente
8
Serve immediately.