Classic fish soup

Ingredients:

(makes 4 servings) 

Ingredients:  

1 l fish stock 

1 tablespoon butter 

1 tablespoon flour 

200 ml heavy cream 

1/6 of a leek 

1 carrot 

1/6 of a celeriac 

100 g white fish 

100 g red fish 

50 g prawns 

Dill (for garnish) 

Source: Lars Erik Underthun

Method:

1. Sauté butter and stir in flour until smooth. Add hot fish stock and simmer for approx. 30 min. Add the cream and boil for a further 15 min. Strain the liquid through a colander. 

2. Rinse the vegetables thoroughly. Peel the carrot and celery root and slice the leek into roughly 5 cm pieces. 

3. Set aside the leeks. Slice the vegetables into thin strips and place them in a pot of lightly salted boiling water for a few minutes. Add the leeks for the last approx. 1/3 of the boiling time. Then transfer the vegetables to cold water.  

4. Bring the soup to a boil. Blitz with a hand mixer, season with salt and pepper to taste. 

5. Heat the vegetables in lightly salted water. Slice the fish into rough pieces and poach in salted water. Heat the prawns for a minute in the water.  

Arrange the pieces of fish on deep plates and add the vegetables and prawns on top. Add the steaming hot soup and garnish with dill.

Serve with bread or traditional Norwegian crisp bread (flatbrød).

Enjoy!