Fiskesuppe — a creamy Norwegian fish soup with tender fish, shrimp and vegetables in a velvety crème fraîche broth. Elegant comfort, finished with fresh chives.
- 1 lb Fish Fillet
- 1 clove Garlic
- 2 medium Potatoes
- 2 Carrots
- 1 Leek
- 3 tablespoons Butter
- 5 tablespoons Flour
- 4 cups Fish Stock
- 1 cup Milk
- 1 1/4 cup Creme Fraiche
- 1 cup Shrimp
- 1 tablespoon Chives
Tags:
SoupVideo
Preparation
- Cut the fish into cubes or strips, crush or chop the garlic, and rinse and cut the vegetables into thin strips.
- Heat the butter in a pot and add the garlic. Once it starts to turn golden, add the flour and whisk well.
- Add the fish stock and continue whisking until there are no lumps.
- Add the vegetables and milk and bring to the boil, then cook for about 10 minutes.
- Add the crème fraîche, bring back to a simmer, and once bubbling turn off the heat. Keep the soup on the burner, add the fish, and let it cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
- Sprinkle with chives (or dill or parsley) before serving.
