– or possibly other white fish, salt alz, pepper pepper
– Fido Fido ido 2:2487/3008.6 – Cooknet Cooknet 235:570/110
Clean the fish. Rinse, scrape and chop the carrots. Rinse the celery tuber as well as the potatoes, remove the peel and cut into small cubes. Remove the peel from the onions and chop them. Cook the vegetables in salted water for 10-15 minutes. Then strain the vegetables in a sieve and collect the vegetable juices in a baking dish. In the meantime, cook the fish in a quarter of a liter of lightly salted water at low temperature for 5 minutes, then take it out and remove the bones. Cover the fish with foil on a heated plate and keep it warm.
Melt the butter in a saucepan, add the flour and sweat briefly. Pour the vegetable soup into the saucepan. Pass the vegetables through the strainer into the saucepan and season with salt and freshly ground pepper. Add the fish.
Mix the egg, the juice of one lemon and one eighth of a liter of water and stir into the soup. The soup should not make more.
Fill the soup into plates or cups and sprinkle with chopped parsley at the end.
Preparation about 25 min.
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