Creamy fish soup
Ingredients:
2 Carrots, cut into medium cubes
1 Potato, cut into medium cubes
6 dl fish bouillon
2 dl milk
2 tbsp all purpose flour
Fish and other seafood (add the amount you want)
1 dl heavy cream
1 tbsp chives
Salt and Pepper
Creme fraiche
Sriracha sauce
Directions
Cook the the vegetables in the fish bullion for 8-10 minutes in a large pot.
Mix milk and flour in a container, then add it to the pot while whisking. Simmer for 5 minutes.
Lower the temperature and add the seafood, let it simmer again for 5 more minutes.
Add the cream while stirring. Then add salt and pepper to taste. We also like to add a dash of creme fraiche and sriracha to heighten the flavor.
Sprinkle the chives over the soup and serve.
