Whitebait soup

Yield: 4 servings

Measure Ingredient
1¼ litre Fish stock; (2 1/4 pints)
300 grams Shelled fresh peas or frozen petits pois; (10oz)
150 grams Courgettes; diced finely (5oz)
200 grams Fresh or dried tagliolini; capellini or fine
\N \N ; spaghetti, broken
\N \N ; into pieces (7oz)
300 grams Whitebait; cleaned (10oz)
1 \N Egg; beaten
\N \N Salt and pepper

Put the stock in a large saucepan and bring to the boil. Add the vegetables and cook for about 5 minutes. Then stir in the pasta and whitebait. Boil for another 3 minutes, then remove from the heat. Season with salt and pepper, whisk in the beaten egg and transfer to a warmed soup tureen to serve.

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