Creamy Fish Soup with Horseradish - Krämig fisksoppa med pepparrot

CREAMY FISH SOUP WITH HORSERADISH

Krämig fisksoppa med pepparrot

Serves 4

5.3 oz carrots

5.3 oz parsnips

3½ oz celeriac (celery root)

10.6 oz potatoes

1 onion

4 cups water

2 vegetable bouillon cubes

0.6 cup cream

salt, pepper

1.1 lb white fish

½ teaspoon salt

For serving:

1.2 cups frozen soy beans

freshly grated horseradish

croutons

Preheat oven to 437F.

Peel and cut roots, potatoes and onions in smaller pieces. Fry while stirring in a saucepan for about 4 minutes. Add water and bouillon cubes. Boil until tender. Mix the soup with a hand mixer until smooth, then add cream. Flavor to taste with salt and pepper. 

Cut the fish in cubes and sprinkle with salt. Add them to the soup without stirring and put a lid on. Remove from heat and leave until the fish is done, approx 5 minutes. Top the soup with thawed soy beans (or green peas), grated horseradish and croutons.

Croutons:

Cut the day-old bread in small cubes and turn them over in oil and perhaps garlic or some herb. Flavor with salt and roast until golden in the oven, or fry them on the stovetop.

Enjoy!

Bella