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Catfish Soup

8 Strips bacon
1 lg Onion; diced
4 Catfish; skinned and cut into chunks
2 c Water
4 Sprigs parsley; minced
Salt and pepper
1 tb Butter
2 tb Flour
1 c Milk or cream
4 Egg yolks

Fry bacon until crisp. Remove and drain on paper towel. Saute onion in the fat. In a pot, cover fish pieces with water, add parsley, salt, pepper, and simmer until fish is tender, 15 to 20 minutes. Add onions. Melt butter in a saucepan, stir in the flour, and cook 1 minute. Turn off heat, whisk in milk or cream and stir into fish and liquid.

Beat egg yolks, add 2 tablespoons of hot liquid to the yolks, then stir all into the soup. Simmer a few minutes. Add crisp bacon, and serve. Serves 3-4.

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