Creamy fish soup with mushrooms and kohlrabi
4 servings
60 minutes
Creamy fish soup with mushrooms and kohlrabi is a true gem of Norwegian cuisine, rooted in traditional northern recipes where fresh fish and forest mushrooms play a key role. The thick, velvety broth with the delicate taste of sea fish, complemented by the aroma of porcini mushrooms and the light sweetness of kohlrabi, creates harmony on the plate. Cream and egg yolks give it a special silky texture, while white pepper adds a subtle spiciness. This soup warms on cold days and is perfect for a leisurely family dinner. It can be served with rye bread or crispy toasts to complement the soup's softness. Rich in flavor and packed with nutrients, this soup is an excellent combination of simplicity and gastronomic pleasure.
1
Wash the fish and cut it into pieces. Fill the fish with cold water and bring to a boil. Skim off the foam and cook for 5 minutes.
- Fish: 1 kg
2
Clean the onion and carrot, and add them to the broth. Salt and boil for 30 minutes. Remove the onion and carrot, blend them, and put them back into the broth.
- Onion: 1 head
- Carrot: 1 piece
- Salt: to taste
3
Boil the kohlrabi and blend it. Add to the soup.
- Kohlrabi: 100 g
4
Cut the turnip into cubes and add to the soup. Cook for 20 minutes.
- Turnip: 1 piece
5
Thoroughly wash the white mushrooms, boil in salted water, and rinse again. Chop the mushrooms and add to the soup. Cook for 10 minutes.
- White mushrooms: 100 g
- Salt: to taste
6
Whisk the egg yolks with cream and butter. Add the mixture to the soup, simmer for 2 minutes, and remove from heat. Season with salt and pepper.
- Egg yolk: 2 pieces
- Cream: 70 ml
- Butter: 20 g
- Salt: to taste
- Ground white pepper: to taste