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Scandinavian Creamy Fish Soup
Scandinavian Creamy Fish Soup
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This homemade Scandinavian Creamy fish soup is soul-warming with tender white fish, in a velvety broth of cream with aromatic herbs. Infused with leeks, and with a hint of garlic, has a touch of dill and a squeeze of citron for brightness. Topped with basil and crème fraiche, and served with fresh bread, this fish soup recipe is a meal in itself.

Ingredient List for 4 servings:
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500 gr White fish fillets
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4 Eggs
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50 gr Butter
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1 Fish bouillon
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1 tablespoon Oil
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1 Garlic clove
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700 ml Cooking cream
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400 ml Milk
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300 gr Creme fraiche
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1 tablespoon Dill
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1 Leek
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1 pinch Curry
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0.5 teaspoon Salt
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1 pinch Black pepper
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150 gr Corn kernels
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30 gr Grated cheese
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1 Citron
Instructions:
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In a casserole cover the fish with water and cook the fish until ready. Pour away the water and place on the side.
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Hard boil the eggs in a casserole.
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Cut the leek in small thin slices.
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In another casserole add the butter and oil. Press the garlic clove, add the curry, leek, salt and pepper. Fry for 2 minutes.
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Add the milk, cooking cream and bouillon. Stir until it starts to boil.
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Lower the heat, add the fish, corn kernels, dill, and stir together and let it simmer for 20 minutes.
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Peel and cut the eggs in small bites, add in the soup.
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Add the crème fraiche and grated cheese and mix well.
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Pour the soup in bowls. Squeeze some citron juice over it. Decorate the top with some basil and crème fraiche with herbs.
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