Creamy Norwegian Fish Soup

Name: Creamy Norwegian Fish Soup
Total time: 35 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 450g white fish fillet, cubed; 1 garlic clove, crushed; 2 medium potatoes, cut into strips; 2 carrots, julienned; 1 leek, finely sliced; 3 tbsp butter; 5 tbsp plain flour; 950ml fish stock; 240ml whole milk; 300ml crème fraîche; 150g cooked peeled prawns; 1 tbsp chopped fresh chives

Velvety, rich Nordic soup loaded with fresh fish, prawns, and tender vegetables.

35 min serves 4 Easy Watch

Ingredients

450g white fish fillet, cubed450g

1 garlic clove, crushed3 pack

2 medium potatoes, cut into strips2kg

2 carrots, julienned1kg

1 leek, finely sliced1 pcs

3 tbsp butter250g

5 tbsp plain flour1.5kg

950ml fish stock8 cubes

240ml whole milk1L

300ml crème fraîche300ml

150g cooked peeled prawns150g

1 tbsp chopped fresh chives20g

Method

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Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
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Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
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Add the fish stock and continue to whisk until there are no lumps.
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Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
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Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
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Sprinkle with chives (or dill or parsley) before serving.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £8.09 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£14.39 est. · serves 4

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