Recipe - Whitebait Soup

1 One fourth l Fish stock; (2 One fourth pints)
300 g Shelled fresh peas or frozen
petits pois; (10oz)
150 g Courgettes; minced finely
(5oz)
200 g Fresh or dried tagliolini;
capellini or fine
; spaghetti, broken
; into pieces (7oz)
300 g Whitebait; cleaned (10oz)
1 Egg; beaten
Salt and pepper

Put the stock in a large saucepan and bring to the boil. Add the vegetables
and cook for about 5 minutes. Then stir in the pasta and whitebait. Boil
for another 3 minutes, then remove from the heat. Season with salt and
pepper, whisk in the beaten egg and transfer to a warmed soup tureen to
serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.