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Spawn Soup For Lent

2 Carrots
2 Parsnips
2 md Onions
1 sm Celery knob
1 ts Salt
2 Bay leaves
5 Peppercorns, black
1 tb Butter, unsalted
1 tb Flour, all-purpose
1 pn Paprika
1/2 lb Fish fillet; small pieces
1 Fish head
1 lb Spawn (fish roe)
2 tb Vinegar, wine, white
1/4 c Sour cream

Peel vegetables and cut into small pieces, and together with salt, bay leaves and peppercorns cook them in 2 qts water till they are almost soft. Make a roux with butter and flour, cook for only a few minutes, leaving it very light. Add paprika and whip 1/2 cup cold water into the roux. Pour roux into the vegetable mixture and bring again to a boil. Reduce heat to a simmer. Add fish pieces and fish head, and simmer soup for 10 minutes. Add spawn and cook for another 5 minutes. Pour in the vinegar; just before serving stir in the sour cream. Adjust salt and vinegar to your taste.

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