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Snappygourmet
Leek soup with fish balls
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Ingredients
Directions
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Thaw the fish fillet.
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Peel the potatoes and cut into cubes.
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Finely chop the parsley.
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Cut the carrot into wafer-thin slices.
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Cut the leeks into wafer-thin rings, rinse them in a colander and let them drain well.
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Melt the butter in a soup pan, stir in the potato cubes and three quarters of the leek.
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Bake for 2 minutes on a low heat.
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Pour in the stock and cook for 8-10 minutes until the potato and leek are tender.
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In the meantime, dry the cod well with kitchen paper and cut the fish into cubes.
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Grind them with the egg yolk, parsley, salt, pepper and nutmeg to a fine puree.
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Form 12 small balls with moist hands and let them cook in a pan with plenty of boiling water for 2-3 minutes.
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Puree the leek, potato and broth with a hand blender into a smooth, tied soup.
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If necessary, dilute with some of the cooking fluid from the fish balls.
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Add the carrot slices and remaining leeks and simmer for 2-3 minutes.
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Serve the soup with the fish balls.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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