Description
The flavors in this soup create a warm and soothing meal. A generous plate of sliced avocados is a typical accompaniment. Use an aged European Muenster for the best results.
Ingredients
- 4 tablespoons margarine
- 1 teaspoon paprika
- 2 small onion, chopped
- 4 cups water
- 10 potatoes, diced
- 2 cups half-and-half cream
- ½ pound cod fillets, cubed
- 2 eggs, lightly beaten
- 1 ½ cups shredded Muenster cheese
- salt to taste
Instructions
- Melt the butter or margarine in a large saucepan
- and add the paprika. Saute the onions in this mixture until they are soft. Add the water
- bring it to the boil
- and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking.
- Add cream or milk and the fish; continue cooking
- stirring occasionally
- until potatoes begin to fall apart. If they remain very firm
- mash them gently in the pan with a masher or wooden spoon.
- Add a little of the potato mixture to the beaten eggs
- and then stir eggs into the soup. Remove from heat
- and stir in the cheese. Correct the seasoning
- and serve at once.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 6