Fiskesuppe med laks og gresskar
This delicious creamy soup bursts with flavor and is the perfect introduction to fall weather. You’ll feel like you’re in Bergen, Norway, with every bite.
Photo and Recipe directly from: https://northwildkitchen.com/hearty-salmon-pumpkin-soup/
Ingredients:
- 3 Tbsp. oil
- 3 cups (400 g) raw pumpkin, peeled and cut into cubes
- 1 large leek, washed and thinly sliced
- 1 cup (about 180 g) peeled celery root, cut into cubes
- 4 1/4 cups (1 liter) fish stock, may substitute with chicken or vegetable stock
- 4 Tbsp. butter
- 3 Tbsp. flour
- 1 cup (240 ml) whole milk or heavy cream
- 1 cup (240 ml) sour cream
- 1 1/4 pounds (570 g) boneless and skinless Norwegian salmon, cut into pieces
- 2 grilled corn on the cob, kernels cut off in rough pieces
- 1 Tbsp. white wine vinegar
- 2 Tbsp. finely chopped chives
- Salt and pepper
Directions:
In a large, heavy pot, heat the oil over medium-high heat. Add the pumpkin, leek, and celery root, and sauté for 8 minutes. Add the fish stock and cook 15 minutes or until the vegetables are softened.
In a small pan, heat the butter over medium-high heat. Whisk in the flour and cook, whisking frequently for 2 minutes. Add some of the warm stock from the soup, little by little, and whisk frequently to get a thick and somewhat loose consistency. Pour the mixture back into the pot with the rest of the stock and vegetables and stir to combine. Add the milk and sour cream and combine. Add the salmon and corn and cook for 10 minutes or until cooked through. Add the vinegar and chives and season with salt and pepper.
Divide the soup among bowls and serve immediately.