Psarosoupa Avgolemono (Fish and Vegetable Soup with Lemon and Egg)
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Ingredients
- 500 g cod fillets
- 300 g potatoes
- 2 carrots
- 2 celery stalks, sliced
- 1300 ml fish stock
- 2 eggs
- 2 lemon
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 246 kcal
- Protein
- 30.4 g
- Carbohydrate
- 17.7 g
- of which sugars
- 4.8 g
- Fat
- 4.3 g
- of which saturates
- 1 g
- Fibre
- 5.6 g
- Salt
- 3.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the potatoes and carrots and cut into chunks. Slice the celery.
- 2
Put the potatoes, carrots, celery and fish stock in a large saucepan. Bring to a simmer and cook for 15 minutes until the vegetables are almost tender.
- 3
Cut the cod into large chunks and add to the pan. Simmer gently for 6 to 8 minutes until the fish flakes easily and is cooked through.
- 4
Whisk the eggs with the juice of the lemons in a jug. Take the pan off the heat, ladle in a little hot stock while whisking, then pour the mixture back into the pan, stirring very gently so the fish does not break up.
- 5
Return to a very low heat for 2 minutes to thicken slightly without boiling, season well.
- 6
Scatter with chopped parsley and serve at once.
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