Classic Fish Soup

Method

Cut the fish into cubes and the half of the carrot into thin strips. Set aside. These will be added to the soup at the very end.
Cut the celery root, parsnip, and the remaining carrot into small cubes.
Melt butter, stir in flour, and whisk in fish stock until smooth and free of lumps.
Add the vegetable cubes and cook the soup for about 10 minutes.
Remove the vegetables from the soup.
Squeeze the juice of a lemon and mix together curry, pepper, egg yolk, and heavy cream.
Stir the mixture into the soup and bring to a quick boil while stirring.
Add the fish and carrot strips, and let the soup simmer until the fish is cooked through, about 5 minutes.
Taste with salt.
Serve the soup with chopped chives on top, and bread on the side.

Tip! Here you can use the vegetables you like, and especially those that have been in the fridge a little too long. You can also use other white fish such as pollock or cod; here only your imagination sets the limits.

Ingredients

Side Dishes

Method

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