* For the “everyday” soup version, take 0.5 kg of beef and poultry meat and bones.
Christmas Eve Leek and Fish Soup and its “everyday” version (on bones) served with croutons
Wash leeks and chop up as much as to fill pot in three quarters. Add root parsnip or root parsley and carrot, in large pieces to remove them easily later. Boil for half an hour, add fish heads (without eyes!) and fish in pieces. Stock is ready when fish falls apart on fork. Pour in roux of butter and flour and season to taste. Butter-fried croutons complete the dish very well.
This meal was prepared by the PPHU Wako Sp. z o.o. Company from Zabrze during the 3rd “Silesian Tastes Festival 2008” in Racibórz. The Team won 3rd place in professional category.