Pollack Soup

Ingredients

1 liter (quart) fish stock
2 med. carrots
1 med. turnip
2 Tbs. butter
3 Tbs. flour
2 dl (3/4 cup) full fat milk
salt
1/4 tsp. ground white pepper
1/4 tsp. mace
1 egg yolk
1 dl (1/3 cup) sour cream
2 Tbs. chopped chives
2 Tbs. chopped dill
pickled purslane (optional)

Instructions

1) The stock should be made from pollack, shallots & salt, skimmed well, simmered for 30 min., then strained.

2) Clean the carrots & turnip & cut into strips.

3) Cook in as little lightly salted water as possible until tender, about 5 min.

4) Melt the butter & stir in the flour.

5) Gradually add the milk, fish stock & vegetable cooking liquid, whisking until smooth. Simmer 5-10 min. then season.

6) Stir the egg yolk into the sour cream and add, along with the chives, dill & purslane.

7) Heat through, but do not allow the soup to boil after the sour cream has been added. Enjoy!