Directions:
- Wash the leeks thoroughly, and cut the whites only into 1 rounds.
- Peel the potatoes, and cut them into chunks to fit a soup spoon.
- Skin the tomatoes, and deseed them.
- Dice the celery heart into small pieces.
- Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf.
- Bring to the boil, then simmer for 25 minutes.
- Discard the thyme and the bay leaf.
- Clean the fish, skin it and fillet it carefully. Cut into chunks.
- Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
- Beat the egg yolk with the cream in a bowl.
- Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
- Keep over very low heat, and stir until the broth thickens somewhat.
- Don't boil it!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.5 Kcal (1706 kJ) | ||
| Calories from fat | 202.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.51g | 35% | |
|---|---|---|---|
| Cholesterol | 98.67mg | 33% | |
| Sodium | 386.24mg | 16% | |
| Potassium | 887.32mg | 19% | |
| Total Carbs | 25.51g | 9% | |
| Sugars | 6.64g | 27% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 25.42g | 51% | |
| Vitamin C | 15.3mg | 26% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 3.7mg | 20% | |
| Calcium | 93.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 81.7 Kcal (342 kJ) | ||
| Calories from fat | 40.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 35% | |
|---|---|---|---|
| Cholesterol | 19.78mg | 33% | |
| Sodium | 77.43mg | 16% | |
| Potassium | 177.89mg | 19% | |
| Total Carbs | 5.11g | 9% | |
| Sugars | 1.33g | 27% | |
| Dietary Fiber | 0.79g | 16% | |
| Protein | 5.1g | 51% | |
| Vitamin C | 3.1mg | 26% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 0.7mg | 20% | |
| Calcium | 18.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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