👨‍🍳 Instruktioner

1. 1

   If using fresh toheroa, mince them finely. If using tinned toheroa, drain and mince. If substituting with clams, puree them with a little cooked spinach for color.

   💡 Proffstips: Ensure toheroa or clams are well minced for a smooth soup.
2. 2

   In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

   💡 Proffstips: Cook the roux gently to avoid browning.
3. 3

   Gradually whisk in the milk until smooth, then bring to a simmer. Stir in the fish stock or clam juice, minced toheroa (or clams), chopped onion, salt, and pepper.

   💡 Proffstips: Add liquids slowly to prevent lumps.
4. 4

   Simmer gently for 30-40 minutes, stirring occasionally. Do not boil.

   💡 Proffstips: Low and slow simmering is key for developing flavor.
5. 5

   In a small bowl, whisk the egg yolks with about 1/2 cup of the hot soup mixture. Pour this back into the saucepan, stirring constantly until the soup thickens slightly. Stir in the whipping cream and lemon juice.

   💡 Proffstips: Temper the egg yolks to prevent them from scrambling.
6. 6

   Serve hot, garnished with finely chopped parsley.

   💡 Proffstips: Serve as a starter for a special meal.