Creamy Vegetable Soup with Smoked Fsh

Heat the clarified butter in a pan and saute the cornmeal, stirring occasionally until it is golden brown.

Meanwhile, peel the onion, carrot and celery root and finely chop. Rinse the leek and finely chop. Add the vegetables to the pan with the cornmeal and add the water.

Bring to a boil, reduce to a simmer and cook over medium heat until the vegetables are tender, about 10 minutes.

Meanwhile, divide the smoked fish into bite size pieces and clean the dill.

Transfer the soup to a blender or food processor and puree. Generously season. Separate the egg just before serving and whisk the egg yolks with the cream. Gradually whisk the egg yolk mixture into the hot soup until lightly thickened. Add fish pieces to the soup and keep warm.