Photo by Tamara West
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.
|½||Celeriac, peeled and diced|
|1 clove||Garlic, sliced|
|1 stick||Celery, sliced|
|2||Carrots, peeled and sliced|
|850 ml||Fish stock, use good quality fish stock|
|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|
- 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.