Put the potatoes, leeks, tomatoes and celery into a large pan with the water, seasoning and bouquet garni. Bring to the boil and cook for 25 minutes.
Add the fish and cook gently for another 15 minutes. Remove from the heat. Mix the egg yolks with the cream and stir gently into the soup. On no account allow to boil again. Scatter the croutons over the soup before serving.
‘The potatoes never failed us … for each meal, they looked different and tasted different.’
One Foot in Americaby Yuri Suhl.
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