Fiskesuppe
Norwegian creamy fish soup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and sauté until softened but not browned (about 4 minutes).
- 2
Sprinkle the flour over the leeks and stir constantly for 1 minute to cook the raw flour taste out, creating a light roux.
- 3
Gradually whisk in the hot fish stock, stirring constantly to prevent lumps. Bring the soup to a gentle simmer.
- 4
Add the julienned carrots and simmer for 10 minutes until they are tender but still have a slight bite.
- 5
Stir in the heavy cream and gently fold in the cubed white fish. Reduce the heat to low and simmer very gently for 5-7 minutes. Do not let it boil rapidly, or the fish will break apart.
- 6
Season with salt, white pepper, and a squeeze of lemon juice. Ladle into warm bowls and garnish generously with fresh chives or dill.
Plan it in Listahan
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