Fiskesuppe (Creamy Norwegian Fish Soup)

Ingredients

• 1 lbwhite fish fillets, cut into cubes or strips
• 1 clovegarlic, crushed or chopped
• 2potatoes, medium, cut into thin strips
• 2carrots, cut into thin strips
• 1leek, cut into thin strips
• 3 tbspbutter
• 5 tbspall-purpose flour, for the roux
• 4 cupsfish stock
• 1 cupmilk
• 1 1/4 cupscrème fraîche, or sour cream
• 1 cupshrimp, cooked, added just before serving
• 1 tbspchives, snipped, to garnish; or dill or parsley

Method

1. 1

   Rinse the vegetables and cut into thin strips. Cut the fish into cubes or strips.

2. 2

   Heat the butter in a pot. Add the garlic and cook until it starts to turn golden. Whisk in the flour until fully combined.

3. 3

   Add the fish stock and continue whisking until smooth with no lumps.

4. 4

   Add the vegetables and milk and bring to the boil. Cook for about 10 minutes until the vegetables are tender.

5. 5

   Stir in the crème fraîche, bring it back to a simmer, then turn off the heat. Add the fish and let it cook in the hot soup for 5 minutes, until it is opaque and flakes easily.

6. 6

   Add the shrimp just before serving. Ladle into bowls and sprinkle with chives.

Nutrition per serving