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Fish soup from Lake Constance

Category Soups & stews

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  • 40 minutes
  1. 1 stick leek
  2. 3 carrots
  3. 1 onion
  4. 1 bay leaf
  5. 15 g flour
  6. 15 g butter, softened
  7. 100 ml white wine
  8. 500 ml vegetable broth
  9. 400 ml fish broth
  10. 1 egg yolk
  11. 100 ml cream
  12. 400 g mixed fish fillets (e.g., whitefish, trout, pikeperch)
  13. salt, pepper
  14. 2 tbs lemon juice
  15. 3 stalks dill

1. Clean the leek, peel the carrots and cut both into fine strips. Peel and finely cut the onion.

2. Add leek and carrots dripping wet to the pot, spread the diced onion over top and add the bay leaf.

3. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 4 minutes in the vegetable area.

4. Knead the flour and butter. Add the wine, broth and fish stock, bring to a boil, remove the bay leaf and stir in the beurre manié. Bring to a boil again and let simmer for approx. 2 minutes while stirring occasionally.

5. Stir the egg yolks and cream, cut the fish fillets into bite-sized pieces. Stir the egg yolk and cream mixture into the soup that is no longer boiling. Add the fish pieces and let cook uncovered for approx. 5 minutes.

6. Season to taste, remove the dill from the stems and serve with the soup.

This recipe has been tested and approved by AMC.

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Cooking method

Cooking without added water

Vegetable window

suitable for controlled coooking

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