John Myers
Ingredients for 6 servings:
- 2 liters of low-fat milk
- 6 instant stock cubes (fish stock cubes)
- 3 tbsp dried herbs (lemon thyme, parsley, chives, marigold, fennel, hyssop*)
- 6 carrots, sliced
- 1 stalk(s) leek, cut into rings
- 4 potatoes, diced
- 1 pack of shrimp(s), (Arctic shrimp or crabs), approx. 200 g
- 300 ml cream
- 1 tbsp potato flour
- 1 tbsp sugar
- 600 g fish fillet(s), diced (e.g. cod, salmon or other firm sea fish)
- some salt and pepper
- chili powder
- Paprika powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
from Norway, from our friends Frank and Netti
Bring the milk to a boil with the stock cubes and herbs. If you don’t have any stock cubes (hard to get in Germany), I use 1 liter of whole milk and 1 liter of fish stock. Add the vegetables and simmer for a few minutes. Mix the potato flour with the cream and add it. Bring to a boil briefly, then reduce the heat and add the fish. Let it simmer for about 8 minutes. Finally, add the shrimp and season with salt, pepper, chili, sugar, and paprika. We always eat the soup on Good Friday. *In Norway, they have a special herb blend, so if you have the chance, feel free to bring some. If not, you have to get the herbs individually here and then mix them together.
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