Leek soup with fish balls

Name: leek soup with fish balls
Total time: 25 min
Yield: 4
Ingredients: 2 leeks; 1 tablespoon butter; 200 gram crumbly potatoes; 500 ml vegetable stock; 200 gram cod fillet; 1 egg yolk; 2 tablespoon leaf parsley; nutmeg; 1 winter carrot

Ingredients

Directions

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