Fish soup with cream and eggs recipe
Ingredients to make Fish soup with cream and eggs:
- 50 grams of onion
- 50 grams of butter
- 250 grams of turbot
- 1 liter of water
- 100 grams of lee
- 150 grams of diced potato
- 1/4 kilo Dec fresh cod
- 80 grams of mussels without shell
- 50 grams of cooked prawns
- 150ml cream
- 2 egg yolks
- 1 teaspoon dill
- The cooking juice of the mussels
- Prawn cooking juice
How to make Fish soup with cream and eggs:
- Chop the leek and onion very finely and cook them in butter without browning, sprinkle with water and the juice of the mussels and prawns, season and cook over low heat, covered, after 20 minutes, add the potato, cut the fish into small pieces, add together with the mussels and prawns.
- 15 minutes before the end of cooking, mix the cream and the yolks and add it to the cooking.
- Serve with dill spice and fried diced bread.
