A silky, lemony Turkish fish soup of whiting and vegetables finished with an egg-lemon liaison. A high-protein starter for cold evenings.
Ingredients
Instructions
- 1
Cut the onion, carrot, celeriac and potato into small dice.
- 2
Heat the olive oil in a pot and cook the onion over medium heat for 3-4 minutes until soft; add the carrot and celeriac and cook 5 minutes more.
- 3
Add the water and potato and bring to a boil. Add the whiting fillets and simmer gently for 10 minutes. Lift out the fish, remove any bones and break it into large flakes.
- 4
Melt the butter in a small pan, stir in the flour and cook for 1-2 minutes. Whisk in a ladle of hot broth until smooth, pour it into the pot and simmer for 10 minutes.
- 5
Whisk the egg with the lemon juice, slowly whisk in two ladles of hot soup to temper it, then pour it into the pot while stirring. Do not let the soup boil after this.
- 6
Return the fish to the pot, season with salt and black pepper and heat for 2 minutes. Serve topped with chopped parsley.
Nutrition
Per serving
| Calories | 150 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 11 g |
| Fat | 7 g |
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