- 200 GRAM COD
- 100 GRAM PRAWNS
- 2 TBSP BREADCRUMBS
- 1 EGG
- 4 CUPS FISH STOCK
- 1 LEEK, sliced
- 2 CARROTS, chopped
- 1 TBSP MUSTARD
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- 500 GRAM CARROTS, cleaned and cut
- PIECE OF GINGERROOT, grated
- 1 ONION, chopped
- 2 TBSP LEMON JUICE
- 4 CUPS VEGETABLE STOCK
- HANDFUL PARSLEY, cut
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Puree the cod with
50 gram prawns, the egg and the bread crumbs and form 20 balls. Stir
fry them for 5 minutes. Bring the fish stock to the boil, add the leek
and the carrots and simmer for 10 minutes, add the fish balls and simmer
5 minutes more. Add the mustard and stir well, finally add the remaining
prawns.
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Stir fry the carrot,
onion and ginger 5 minutes. Add the stock and salt and pepper to taste,
bring to the boil and simmer for 20 minutes. Puree the soup through
a puree sieve and allow the soup to cool down. Add the lemon juice and
decorate with parsley.
See also Nepalese carrot
soup and Oriental carrot
soup.
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