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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stockpot, combine stock, carrots, parsnips and fish. Bring to a boil over medium-high heat. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes. | 2. Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter. | 3. In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk. | 4. With a fork, separate the fish into flakes and add it to the soup. Season with salt and pepper and reheat, but do not let the soup boil. | 5. To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
norwegian fish stock	6	cups		-	-	-	-
carrot	1/2	cup	peeled chopped	26.24	6.1312	0.5952	0.1536
parsnip	1/4	cup	peeled chopped	24.9375	5.9817	0.39899999999999997	0.0997
halibut	1	lb	boneless	412.5343	0.0	84.1389	6.0293
leek	1/2	cup	sliced	27.145	6.2968	0.6675	0.1335
egg yolk	2			109.48	1.2206	5.3924	9.0236
salt pepper				-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
cream	6	tablespoons	sour	142.56	3.3336	1.7568	13.932

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.