Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the leeks thoroughly, and cut the whites only into 1" rounds. | 2. Peel the potatoes, and cut them into chunks to fit a soup spoon. | 3. Skin the tomatoes, and deseed them. | 4. Dice the celery heart into small pieces. | 5. Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf. | 6. Bring to the boil, then simmer for 25 minutes. | 7. Discard the thyme and the bay leaf. | 8. Clean the fish, skin it and fillet it carefully. Cut into chunks. | 9. Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes. | 10. Beat the egg yolk with the cream in a bowl. | 11. Add some of the broth to this, mix it around, and put the whole lot into the soup pan. | 12. Keep over very low heat, and stir until the broth thickens somewhat. | 13. Don't boil it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mackerel	2	lb		1858.6709	0.0	168.6404	125.9363
leek	4			217.16	50.373999999999995	5.34	1.068
new potato	1			-	-	-	-
tomato	4			160.8396	34.7592	7.8633	1.7871
celery heart	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
thyme	1	sprig		-	-	-	-
bay leaf				-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
water	1	quart		-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002

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