Instructions
- The most important thing in this soup is a strong fish broth. We strongly recommend cooking at home, but by no means a broth cube. Here is my version of the broth: bones, tails, heads and skins of fish, which this time remain after profiling, and even shrimp, celery, a few slices of leek, carrots, a few stalks of dill or fennel and parsley, black pepper grains and a glass of dry white wine. The fish broth was cooked for a maximum of about an hour, so you need to tinker with it. And the finished broth can be frozen, so it will always be at hand.
- Okay, cream soup. In a soup pan, fry the flour in butter, the flour should remain white, not browned.
- Add a pinch of ground nutmeg and saffron (you can do without saffron, it is only for color) and, stirring constantly with a whisk, pour into the broth to let the soup boil over low heat for 10 minutes.
- While the soup is cooking, whisk the egg yolks with cream. Add 4-5 tablespoons of hot soup to this mixture, mix well. While the soup is cooking, whisk the egg yolks with cream. Add 4-5 tablespoons of hot soup to this mixture, mix well. Remove the soup from the heat and, stirring, pour the cream mixture into the soup. It would be possible to pass the finished soup through a sieve to remove the accidentally formed lumps. Add salt and pepper to taste, if the broth was prepared without wine, add a few drops of lemon juice, judge according to your taste.
- Serve the soup in plates or cups, put a piece of salmon and a sprig of fennel or dill in each.
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