for 4 person

1	onion
1	garlic clove
1 tbsp	butter
2 tbsp	quince jelly
3 tsp	mild curry powder
3 sprig	thyme

1 litre	vegetable bouillon
3 dl	full cream
	salt and pepper to taste

400 g	pike-perch fillets
a little	curry powder
a little	thyme, to garnish

How it's done

Finely chop the onion and garlic, sauté in the butter. Add the quince jelly, curry and thyme, briefly sauté.

Pour in the stock and cream, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Remove the thyme. Puree the soup until smooth, season.

Cut the fish into strips approx. 2 cm wide, add to the soup and leave to infuse for approx. 8 mins. Plate up the soup and garnish with curry and thyme.

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