This Norwegian soup is traditionally made sweet and sour by using a little sugar and vinegar. Here, the vegetables add the sweetness while creme fraiche and lemon add a bit of a tang.
Ingredients
| ½ | Celeriac, peeled and diced |
| ½ | Leeks, diced |
| 1 clove | Garlic, sliced |
| 1 stick | Celery, sliced |
| 2 | Carrots, peeled and sliced |
| 850 ml | Fish stock, use good quality fish stock |
| 150 ml | Cream |
| 400 g | White fish, such as butterfish or blue cod, cut in chunks |
| 1 Tbsp | Fresh chives, roughly snipped |
| 3 Tbsp | Fresh dill, sprigs |
| ⅓ cup | Creme fraiche, beaten with a spoon to loosen |
| 6 servings | Lemons, cut into wedges, to serve |
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Directions
- Add the vegetables to the stock in a large saucepan and bring to a simmer. Cover and cook gently for 20 minutes or until vegetables are tender.
- Stir in the cream and bring back to a very gentle simmer.
- Add the fish and cook gently for 3-5 minutes, until just cooked through. Add chives and season to taste.
- Serve immediately in bowls, scatter with dill. Add a good swirl of sour cream to each bowl. Offer lemon wedges for boosting sourness.
