Kremet fiskesuppe
Added by Kari Holm
20 min
A quick creamy Norwegian fish soup with cod and salmon in a velvety broth. Shrimp or mussels make excellent additions. Serve with crusty bread for a satisfying weeknight meal.
Servings
Your rating
Ingredients
2carrot, diced
6 dlfish bouillon (diluted)
2 dlmilk
2 tbspwheat flour
200 gsalmon or other red fish
200 gcod fillet or other white fish
1 dlfrozen peas
1 dlheavy cream
0.5 tspsalt
0.5 tsppepper
1 tbspfresh chives
Instructions
1
Bring the fish stock to a boil in a pot and add the carrot pieces. Cook for 3-4 minutes.
2
Combine the milk and flour in a jar with a tight-fitting lid and shake well. Pour the mixture into the stock while whisking constantly. Let the soup simmer for about 5 minutes to thicken.
3
Reduce the heat and add the fish pieces and frozen peas. Let the soup gently poach for about 5 minutes. Stir in the cream and season to taste with salt and pepper. Sprinkle with finely snipped chives.
4
Serve with crusty bread.
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