Fish soup from Lake Constance

1 stick

leek

3

carrots

1

onion

1

bay leaf

15 g

flour

15 g

butter, softened

100 ml

white wine

500 ml

vegetable broth

400 ml

fish broth

1

egg yolk

100 ml

cream

400 g

mixed fish fillets (e.g., whitefish, trout, pikeperch)

salt, pepper

2 tbs

lemon juice

3 stalks

dill

1 1/2 sticks

leek

4 1/2

carrots

1 1/2

onion

1 1/2

bay leaf

23 g

flour

23 g

butter, softened

150 ml

white wine

750 ml

vegetable broth

600 ml

fish broth

1 1/2

egg yolk

150 ml

cream

600 g

mixed fish fillets (e.g., whitefish, trout, pikeperch)

salt, pepper

3 tbs

lemon juice

4 1/2 stalks

dill

2 sticks

leek

6

carrots

2

onion

2

bay leaf

30 g

flour

30 g

butter, softened

200 ml

white wine

1000 ml

vegetable broth

800 ml

fish broth

2

egg yolk

200 ml

cream

800 g

mixed fish fillets (e.g., whitefish, trout, pikeperch)

salt, pepper

4 tbs

lemon juice

6 stalks

dill