← Nouns Cooking · Soup Pot

Ingredients

• 40 g Butter
• 1 clove Garlic, crushed
• 4 tbsp plain flour
• 1 l fish stock, hot
• 250 ml Milk
• 2 Carrot, cut into matchsticks
• 1 Leek, cut into thin strips
• 2 medium potatoes, peeled and cut into 1 cm cubes
• 250 g cod or haddock fillet, cut into chunks
• 250 g salmon fillet, skinned, cut into chunks
• 150 g cooked peeled prawns (optional)
• 200 ml Crème fraîche
• 1 tsp white wine vinegar
• 1 tsp Sugar
• 2 tbsp chives or dill, chopped
• Salt
• White pepper

Method

1. Melt the butter in a large pot over medium heat and cook the garlic for 1 minute, until fragrant. Stir in the flour and cook for 1 minute more.
2. Whisk in the hot stock a little at a time until smooth, then whisk in the milk. Bring to a simmer, stirring.
3. Add the potatoes, carrots and leek and simmer for 10 min, until the potatoes are just tender.
4. Stir in the crème fraîche, then the vinegar and sugar. Season with salt and white pepper; it should taste rich with a faint sweet-sour edge.
5. Lower the heat, add the fish and poach gently for 4–5 min, until it flakes. Add the prawns for the last minute to warm through.
6. Ladle into bowls without breaking up the fish and finish with chives.

Tips

• Never let the soup boil once the fish is in, or the chunks fall apart.
• Sour cream works instead of crème fraîche; temper it with a little hot soup first.

Sources

Written in our own words after cross-checking these recipes:

Great British Chefs Scandinavian Cookbook Jennifer Eremeeva