Ingredients

• 1 whole pike(carcass and flesh)
• 2 chopped onions
• 2 diced carrots
• 2 celery stalks
• 2 cubed potatoes
• 1 sliced leek
• 1.5 L water
• 125 ml 15% cream
• 1 bay leaf
• 1 Thyme, salt and pepper
• 1 Parsley for garnish

Instructions

1. 1

   Cook the pike carcass and head in water with the bay leaf and thyme for 30 minutes.

2. 2

   Strain the broth. Remove the flesh from the bones.

3. 3

   Sauté the onions and leek in butter.

4. 4

   Add the broth, carrots, celery, and potatoes.

5. 5

   Cook for 20 minutes. Add the pike flesh and cream.

6. 6

   Reheat without boiling. Sprinkle with parsley.