Creamy Norwegian Fish Soup (Fiskesuppe)

transplantedbaker.typepad.com

I came for the snacks, left with the spaghetti.

2 large carrots, peeled and diced

1 leek, washed well, and sliced into thin strips (toss out the darkest green portion)

note: optional: 1 potato, peeled and diced, ½ cup rutabaga (peeled and diced), ½ a celery root (peeled and diced) or ½ cup cauliflower, cut into small florets

3 Tablespoons (divided) butter

2 Tablespoons all-purpose flour

4 cups (1 liter) (or more) good fish stock, warmed

1 to 1 ½ lbs. Fresh fish (one or more of the following are good: salmon, ocean trout, cod, pollock, monkfish) skin and bones removed, and cut into largeish bite-sized pieces (you don’t want the pieces too small, or they’ll fall apart in the soup)

note: optional: handful of peeled and deveined shrimp, or washed and scrubbed mussels

2 cups (½ liter) milk, low-fat or whole

Heavy Cream- as much as you please (preferably about ½ cup/125 ml)

Salt and Pepper to taste (white pepper is nice, if you have it on hand)

1 to 2 teaspoons sugar

Good squeeze of lemon juice

Choose from the following to garnish: snippets of fresh dill (my preference), fresh chives, fresh flat leaf parsley, fresh thyme, very thinly julienned carrots and leek

Note: Ingredients may have been altered from the original.

Directions at transplantedbaker.typepad.com

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