Cream of Mackeral Soup
Ingredients
- 3/4 pint Asian soup stock
- 7 floz light beer
- 3 1/2 oz single cream
- 4 egg yolks
- 1/2 bunch watercress
- 7 oz smoked peppered mackerel fillet
- salt
- pepper
Instructions
- Heat the Asian stock and the beer in a pot. Leave to boil for approximately 15 minutes. Mix together the cream and the egg yolks.
- Take the pot off the flame and leave to cool a little before you stir in the egg and single cream mixture to thicken the soup. Wash, dry and coarsely chop the watercress.
- Slice the smoked pepper mackerel fillet and add to the soup. Leave to steep for about 4 minutes.
- Season with salt and pepper. A fresh French stick makes an ideal accompaniment.
Calories: 228 kcal
Carbohydrates: 3 g
Protein: 13 g
Fat: 16g
Saturated Fat: 8 g
Cholesterol: 246 mg
Sodium: 417 mg
Potassium: 256 mg
Sugar: 1 g
Vitamin A: 735 IU
Vitamin C: 1 mg
Calcium: 54 mg
Iron: 1 mg