soups
33% whipping cream
Waterzooi seafood soup
Ingredients
Fresh mussels
60 g
Fresh carrots, peeled
20 g
Leek (white part)
20 g
Celery (stalks, peeled)
10 g
White wine
20 ml
Chicken broth
180 ml
Salmon fillet (skinless)
30 g
Zander (fillet, skinless)
30 g
Peeled shrimp
25 g
Egg yolks
30 g
Salt
to taste
Peeled garlic
1 clove
Vegetable oil
20 ml
Thai fish sauce
20 ml
Method of preparation
- Sauté the carrots and celery stalks until al dente. Add the mussels to the vegetables and immediately add the garlic (do not let it burn).
- Add the wine and let the alcohol evaporate — the wine adds a pleasant tang to the mussels.
- Add the mussels to the chicken broth and let them open, then add the salmon and zander and cook until done.
- Mix the egg yolks and cream — the mixture should be smooth.
- Stir the cream and egg yolk mixture into the soup and thicken it (the consistency should be like a creamy sauce).
- Add the leek, sliced into half-rings, and warm it slightly in the soup.
- Add Thai fish sauce to taste..
- Spoon the thick mixture into a soup bowl first, then pour in the liquid. Garnish the soup with herbs.
