Ingredients
- 6 cups fish stock
- 1/2 cup chopped carrot (peeled and finely chopped)
- 1/4 cup chopped parsnip (peeled and finely chopped)
- 1 (1 pound) halibut fillet (boneless and in one piece or cod or haddock)
- 1/2 cup sliced leek (finely sliced, white part)
- 2 egg yolks
- Salt & pepper, to taste
- 3 tablespoons fresh chopped parsley (finely chopped)
- 6 tablespoons sour cream (optional)
How to Make
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Step 1: In a large stockpot, combine stock, carrots, parsnips and fish. Bring to a boil over medium-high heat. As soon as the soup reaches the boil, lower the heat and simmer
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Step 2: Uncovered for about 10 minutes.
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Step 3: Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter.
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Step 4: In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk.
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Step 5: With a fork, separate the fish into flakes and add it to the soup. Season with salt and pepper and reheat, but do not let the soup boil.
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Step 6: To serve, ladle the soup into individual bowls and sprinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream.
We hope you enjoy this recipe!
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