3 tbsp. olive oil
1 lb. shrimp, peeled & cleaned
6 sprigs parsley
6 onions, peeled & diced
6 hard cooked egg yolks, mashed
1 tsp. pepper
Toast slices
3 fillets of sole
6 c. water
1/2 tsp. sweet basil, crushed
5 slices white bread, trimmed
1 c. ground almonds
1 tsp. salt

Heat olive oil in skillet. Add fish fillets and brown on both sides. Set aside. Combine shrimp, water, parsley, basil and onions in saucepan. Cook over medium heat 10 minutes. Add the fried fillets to bread and egg yolks. Force mixture through a sieve and return it to saucepan. Add almonds, salt and pepper. Cook over low heat, stirring constantly until hot, but do not boil. Place a slice of toast in each soup plate and pour soup over it. Serve hot.