Bergen Fish Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 10 servings
- 2 tablespoons sugar
- 3 large egg yolks
- 1 cup heavy (whipping) cream
- fine sea salt
- 2 celery stalks, chopped
- Carbohydrate 16 g(5%)
- Cholesterol 119 mg(40%)
- Fat 18 g(27%)
- Fiber 3 g(12%)
- Protein 16 g(32%)
- Saturated Fat 9 g(47%)
- Sodium 1108 mg(46%)
- Calories 279
Preparation Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes. If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked. In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve. Andreas Viestad shares his tips with Epicurious:
Preparation Bring the fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes. If you are using flour, whisk it together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add the veal stock, if using, and salt to taste. Add the fish and fish dumplings, bring to a boil, reduce the heat, and simmer for 7 to 8 minutes, until the fish is just cooked. In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve. Andreas Viestad shares his tips with Epicurious:
