Swedish fish soup

Ingredients for 4 servings:

• 6 potatoes
• 400 g fish fillet(s), frozen
• 200 g whipped cream
• 1 bunch of dill or parsley
• 800 ml vegetable stock
• 2 stalk(s) leeks
• 1 pinch(s) white pepper
• 50 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the leeks and slice them into rings. Sauté them in butter. Add the peeled, diced potatoes and pour in enough broth to cover them. Once the potatoes are almost tender, blend them slightly with an immersion blender (not completely). Add the diced fish fillet and let it simmer until the fish is cooked. Then add the cream and chopped herbs, and season with pepper. The proportions are approximate; the soup will always turn out perfectly. You don’t need to stick to the quantities given exactly.