Bergen Fish Soup(Bergens Fiskesuppe) - cooking recipe

Ingredients

6 c. fish stock
1/2 c. carrots, finely chopped
1/4 c. parsnips, finely chopped
1 lb. halibut, cod or haddock
1/2 c. finely sliced leeks
2 egg yolks
salt and pepper
3 Tbsp. chopped parsley
6 Tbsp. sour cream (optional)

Preparation

Add carrots, parsnips and fish to soup stock.
Bring to boil and reduce to simmer 10 minutes.
Add leeks and simmer 2 to 3 minutes longer.
Remove from heat and lift out fish; set aside on platter.
Beat egg yolks in bowl and add 1/2 cup hot soup 1 tablespoon at a time.
Pour this back into soup in thin stream, beating continuously with a wire whisk.
Separate fish into flakes and add to soup.
Season with salt and pepper and reheat.
Ladle into bowls and sprinkle with parsley and 1 tablespoon sour cream.