• 2 qts. vegetable stock
• 1 bay leaf
• 2 peppercorns
• ½ cup sweet cream
• Fish or fish head
• Chopped parsley

If you can spare 3 or 4 sunfish or a small pike, cook it with the vegetable stock and spices for 20 minutes. Lift fish out of soup carefully; strain soup and serve with boiled potatoes. If you have a large pike that you prefer to fry or broil, clean the head thoroughly and cook with vegetable stock and spices. Add half cup of sweet cream to soup just before serving.