Carthusian-Style Soup

Ingredients

• g assorted small fish
• onion
• parsley
• celery
• olive oil
• tomato sauce or paste
• salt
• pepper
• eggs
• spoonfuls grated parmesan
• bread

Instructions

1. Make a battuto of a quarter onion, parsley and celery; colour it in oil, then add the small fish and moisten with water, tomato or paste; season.
2. Cook well, add the water for the soup (about a litre), then sieve everything, pressing well.
3. Return to the boil and pour slowly into the tureen over two eggs beaten with three spoonfuls of parmesan.
4. Add small dice of toasted or fried bread and serve. Serves four or five.