1.25 litres (5 cups) chicken broth

6 leaves fresh sage

115 g (1/4 lb) sole fillet, cut into pieces

3 eggs

125 ml (1/ 2 cup) grated Parmigiano Reggiano cheese

1 clove garlic, peeled

45 ml (3 tbsp) chopped flat-leaf parsley

45 ml (3 tbsp) chopped fresh chives

45 ml (3 tbsp) chopped fresh basil

15 ml (1 tbsp) chopped fresh marjoram

Salt and pepper

8 grissini or long toasted baguette slices, drizzled with olive oil

In a saucepan, bring the chicken broth and sage to a boil. Remove from the heat and let steep for about 5 minutes. Remove the sage leaves.

In a food processor, puree the fish, eggs, parmesan cheese and garlic until smooth.

Pour the fish mixture into the broth. Bring to a boil, stirring constantly with a whisk. Add the herbs. Season with salt and pepper.

Serve with the bread sticks or baguette croutons.

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