Creamy Norwegian Fish Soup

Takes 30 minutes | Serves 4 |

Ingredients

450 g fish fillet (half salmon, half cod)
1 clove garlic
2 medium potatoes
2 medium carrots
1 large leek
1 tbsp butter
3 tbsp flour
1 l fish stock
250 ml milk
300 ml crème fraîche (or sour cream)
350 g shrimp, peeled and cooked (optional)
1 tbsp chives (or dill or parsley)

Steps

• Cut the fish fillets into cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
• Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden, add the flour, whisking well.
• Add the fish stock and continue to whisk until there are no lumps.
• Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
• Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once it begins to bubble again, turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes.
• If using shrimp, add right before serving. Sprinkle with chives (or dill or parsley) before serving.