Fish Soup

Fisch Suppe

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • ¼ pint of pea soup
  • ¾ pint of fish stock
  • ½ pint of vegetable stock, fish roe
  • a few tablespoons of sour cream
  • a few strips of lemon peel
  • 1 tablespoon of vinegar, salt and peppercorns


Mix the strained fish stock, the vegetable stock, and the pea soup in a saucepan and stir well. Season with salt and peppercorns. Simmer for 15 minutes, and before serving add pieces of cooked fish, cooked roe, and the vinegar. When the soup is poured into the tureen add the sour cream and thin strips of lemon peel. Serve with croûtons of fried bread.