Soup
Fjelstad Soup
- Servings
- 6
Ingredients
- 4 pounds fresh fish (haddock, mackerel, halibut or herring)
- 1 1/2 pounds veal
- 4 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon salt
- Pepper
- 3/4 cup asparagus tips cut in small pieces
- 2 tablespoons butter
Instructions
- Boil fish until cooked. Remove flesh and boil bones one-half hour more. Strain. Combine with brown stock (four cups) from the veal (made by boiling the veal one and one-half hours and letting the stock boil down to brown on the kettle, adding three cups water and letting stand one-half hour to dissolve). Melt butter, blend flour with it and add a little of the stock to dilute it. Then add this with salt and pepper to stock. Boil three minutes. When serving add to each cup a tablespoon of the asparagus, heated in the two tablespoons butter. A spoonful of whipped cream with a dash of paprika is a delicious addition. Servings, 6.