Grouper Soup
Soups • Spanish
Description
Grouper Soup
Ingredients
- Olive Oil 3 tablespoons
- Leek 2 pieces
- Onion 2 heads
- Dry White Wine 10 fl oz
- Fillet of Sturgeon 1 piece
- Chicken fillet 15 oz
- Parsley 1 stem
- Bay leaf 1 piece
- Garlic 1 clove
- Salad Potatoes 0 lbs
- Milk 5 fl oz
- Whole egg 2 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Slice the leek into thin rings, cut the potatoes into large pieces, and finely chop the parsley.
Step 2
Heat the olive oil in a large pot. Add the leek and onion and cook over low heat, stirring, for 10 minutes until the onion is golden brown. Pour in 1 liter of water and the wine, and bring to a boil. Add the bouquet garni, fish head, and fillet, bring to a boil again, add the potatoes, a pinch of salt, and cook for another 30 minutes.
Step 3
Remove the fish head and bouquet garni and let the mixture cool slightly. Extract the grouper and remove any bones and skin if present. Then mash the fish with a fork, place it in a blender with the potatoes, and blend until smooth. Add hot milk and blend quickly again.
Step 4
Lightly beat the egg yolk and pour in a bit of the soup while continuing to whisk. Then add everything to the pot with the soup.
Step 5
Serve in a large soup tureen, garnished with parsley. Place croutons on the table.
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