SOUPSONG HAS GONE HARDCOPY!
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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Traditionally served in homes at 6 pm on Christmas day and now just as traditionally doled out to the needy on the Old Town Square by the mayor of Prague each year on Christmas Eve, this is a specialty soup. Serve hot to 6 Czechs as a first course on December 25 at 6 pm (and don't forget to serve with carp and potato salad!)

• Head and tail pieces of hen carp
• 8 cups water
• 1 onion, sliced
• 2 Tablespoons butter
• 2 parsnips, peeled and chopped fine
• 1 turnip, peeled and chopped fine
• 2 carrots, peeled and chopped fine
• 1 onion, chopped fine
• 1 fish roe
• 2-3 fish fillets
• 2 Tablespoon butter
• 2 Tablespoons flour
• dash nutmeg
• salt and pepper to taste

Garnish: chopped parsley and buttered croutons

Cook the fish head, tail, and fillets with the sliced onion in salted water until the onion is soft (about 20 minutes). Meanwhile, gently sauté the vegetables and the fish roe in 2 Tablespoons butter until soft. When the stock is done, strain and pour into the vegetables. Reserve the fish.

In another saucepan, melt 2 Tablespoons of butter, mix in the flour, and stir until browned. Pour in the soup, bring to a boil, then reduce heat and simmer for 30 minutes. Add the reserved fish, add nutmeg, and season to taste. When ready to serve, ladle into bowls and top with chopped parsley and croutons.