Fish Soup From Vaud

Melt fat in a saucepan, sauté leek, celery and carrots cut into fine strips and garlic clove pressed through on 2 or automatic cooking plate 4 to 5.

Blanch tomatoes with boiling water, peel, halve, remove seeds, dice and sauté. Douse with water and wine, add juice of one lemon, parsley and bay leaf spice, season with salt and pepper. Cook for approx. 15 min. on 1 or automatic cooking plate 4 to 5.

Cut fish fillets into even pieces, add to soup, steep on turned off hot plate for 5 min. Remove fish and vegetables with a skimmer, remove bay spice.

Keep the fish warm in a soup bowl.

Mix flour and a small amount of cold water in a shaker, add to fish soup form, bring to a boil while stirring. Add whipped cream, season well, pour soup over fish.

Serve with warm garlic bread.

55 min

of Hamburgische Electricitätswerke Ag

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