Bergen Fish Soup(Bergens Fiskesuppe)

• 6 c. fish stock
• 1/2 c. carrots, finely chopped
• 1/4 c. parsnips, finely chopped
• 1 lb. halibut, cod or haddock
• 1/2 c. finely sliced leeks
• 2 egg yolks
• salt and pepper
• 3 Tbsp. chopped parsley
• 6 Tbsp. sour cream (optional)

1. Add carrots, parsnips and fish to soup stock.
2. Bring to boil and reduce to simmer 10 minutes.
3. Add leeks and simmer 2 to 3 minutes longer.
4. Remove from heat and lift out fish; set aside on platter.
5. Beat egg yolks in bowl and add 1/2 cup hot soup 1 tablespoon at a time.
6. Pour this back into soup in thin stream, beating continuously with a wire whisk.
7. Separate fish into flakes and add to soup.
8. Season with salt and pepper and reheat.
9. Ladle into bowls and sprinkle with parsley and 1 tablespoon sour cream.

fish stock, carrots, parsnips, haddock, leeks, egg yolks, salt, parsley, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475229 (may not work)