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Cream of Mackeral Soup

ingredients

3/4 pint (375 ml) Asian soup stock
7 fl oz (200 ml) light beer
3 1/2 oz (100 g) single cream
4 egg yolks
1/2 bunch watercress
7 oz (200 g) smoked peppered mackerel fillet
salt
pepper

method

1. Heat the Asian stock and the beer in a pot. Leave to boil for approximately 15 minutes. Mix together the cream and the egg yolks.

2. Take the pot off the flame and leave to cool a little before you stir in the egg and single cream mixture to thicken the soup. Wash, dry and coarsely chop the watercress.

3. Slice the smoked pepper mackerel fillet and add to the soup. Leave to steep for about 4 minutes.

4. Season with salt and pepper. A fresh French stick makes an ideal accompaniment.

What did you think?

14 people have helped to review this recipe. Thankyou!

Sounds good, but...
posted by Adam @ 05:17PM, 8/01/09
The varieties of beer in the world are countless, you really can't just specify "light" beer. Any more information on which we should use - a lager, or pilsner? A light hoppy ale? A light malty ale? IPA? come on, don't be lazy... ;)
Beer...
posted by rycbr @ 04:53AM, 1/31/12
Will it still taste the same without the beer?
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