- 4 CUPS MILK
- 50 GRAM FLOUR
- 100 GRAM CHEESE, grated
- 1 ONION, chopped
- 1 TURNIP, cubed
- 1 POTATO, peeled and cooked
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- 250 GRAM COD FILLET, cubed
- 200 GRAM CARROTS, in strips
- 200 GRAM TURNIP, in strips
- BUNCH OF CHIVES, chopped
- 1/2 TSP CURRY POWDER
- 4 CUPS FISH STOCK
- 1 EGG
- 1 TBSP CORN STARCH
- 4 TBSP CREAM
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Stir fry the onion;
add flour and stir fry 3 minutes more. Add the milk and bring to the
boil, simmer for 5 minutes, stir well. Cook the turnip 10 minutes, drain
and add to the soup. Puree the potato and add to the soup, as well as
75 gram cheese. Stir until the cheese has melted. Pour the soup in plates
and sprinkle the rest of the cheese on top.
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Stir fry the turnip
and carrots 5 minutes, add the fish stock, the curry and the cod. Bring
to the boil and simmer for 5 minutes. Finally add the chives. Stir the
egg, the cream and the corn starch together and add this to the soup.
Heat the soup a little But be careful not to let it boil.
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