Fish Soup(Fiskesuppe)

1. 1

   Poach fish in water with spices, then remove fish and in the fish stock, cook carrot, leek and celery until done.

2. 2

   Make soup with butter and flour; add fish stock and milk.

3. 3

   Beat egg yolks and cream.

4. 4

   While beating, pour fish stock over egg yolks; add flaked fish and vegetables and sprinkle with chives before serving. Serves 6 to 8.

* Per serving · 4 servings · Values may vary.

No additional tips available.