Groningen prawn soup
Carrot soup
- 200 GRAM COD
- 100 GRAM PRAWNS
- 2 TBSP BREADCRUMBS
- 1 EGG
- 4 CUPS FISH STOCK
- 1 LEEK, sliced
- 2 CARROTS, chopped
- 1 TBSP MUSTARD
- 500 GRAM CARROTS, cleaned and cut
- PIECE OF GINGERROOT, grated
- 1 ONION, chopped
- 2 TBSP LEMON JUICE
- 4 CUPS VEGETABLE STOCK
- HANDFUL PARSLEY, cut
Puree the cod with 50 gram prawns, the egg and the bread crumbs and form 20 balls. Stir fry them for 5 minutes. Bring the fish stock to the boil, add the leek and the carrots and simmer for 10 minutes, add the fish balls and simmer 5 minutes more. Add the mustard and stir well, finally add the remaining prawns.
Stir fry the carrot, onion and ginger 5 minutes. Add the stock and salt and pepper to taste, bring to the boil and simmer for 20 minutes. Puree the soup through a puree sieve, and allow the soup to cool down. Add the lemon juice and decorate with parsley.
See also Nepalese carrot soup and Oriental carrot soup.
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