Prep 10 mins
Cook 20 mins
- 1419.54 ml fish stock (Norwegian Fish Stock or your favorite)
- 118.29 ml carrot, peeled and finely chopped
- 59.14 ml parsnip, peeled and finely chopped
- 453.59 g halibut, boneless and in one piece (or cod or haddock)
- 118.29 ml leek, finely sliced (white part)
- 2 egg yolks
- salt & pepper, to taste
- 44.37 ml fresh parsley, finely chopped
- 88.74 ml sour cream (optional)
- 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 uncovered for about 10 minutes.
- 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.
- 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.
- 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.
- To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream.