Cream of Mackeral Soup

Cream of Mackeral Soup

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Servings: 4
Calories: 228


  • 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


  • 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
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