This soup is very filling and as an appetizer it is enough for 6-8
people. Krispy white bread and butter are simple and nice accessories.
Preparation: 20-30 min.
Cooking time: 25 min.
Should not be frozen.
1/2 kg [1 lb] shrimps
2 tablespoons butter
1/2 kg [1 lb] cod
1 slice of white bread without the crust
1 teaspoon grated lemon peel
1 teaspoon chives, or thyme
1 1/2 dl [0,3 pt] cream, 35%
1 egg yolk
juice of 1/2 lemon
A pinch of nutmeg
 Saute sliced fish and shrimps in butter with finely chopped onions, chives or thyme and grated lemon peel. Pour in 1 liter of water and boil for 20 minutes. Strain the broth.
 Put the white bread slice in the broth and stir well. Finely chop the shrimps (save some for garnish) and put them in a saucepan with butter, lemon juice and nutmeg. Add the broth while stirring until the mixture is smooth and even. Heat and simmer for approx. 5 min. Mash the mixture through a sieve or run it in a blender.
 Beat the egg yolk with the cream and stir it into some of the hot soup. Pour the mixture back into the saucepan. Stir the soup well and heat it, but don’t let it boil. Pour it into a serving bowl, garnish with shrimps and serve.