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Torskesuppe med RotgrÞnnsaker
Norwegian Cod and Root Vegetable Soup
A hearty and comforting Norwegian cod soup featuring tender cod, a medley of root vegetables, and a creamy broth. This soup, also known as 'Torskesuppe', is a classic winter dish, perfect for a chilly evening.
ð§ ææ
- 1 lb Cod fillets(boneless, skinless, cut into bite-size pieces)
- 3 tbsp Butter
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 medium Carrots(peeled and cut into strips or small dice)
- 1 large Parsnips(peeled and chopped)
- 1/2 small Celeriac(peeled and chopped)
- 2 medium Potatoes(peeled and cut into 1-inch pieces)
- 3 cups Fish stock
- 2 cups Milk
- 1 cup Heavy cream
- 1.5 tsp Salt(plus more to taste)
- 1 tsp Black pepper(coarsely ground, plus more to taste)
- 1/4 cup Fresh dill(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 2
Add the carrots, parsnips, celeriac, and potatoes to the pot. Pour in the fish stock and bring to a boil. Reduce the heat to medium, cover, and simmer for about 20-25 minutes, or until the vegetables are tender.
- 3
Stir in the milk, heavy cream, 1.5 teaspoons of salt, and 1 teaspoon of black pepper. Bring the soup back to a gentle simmer (do not boil after adding cream).
- 4
Add the cod pieces to the simmering soup. Cook gently for 3-5 minutes, or until the cod is opaque and cooked through. Be careful not to overcook the fish.
- 5
Remove the pot from the heat. Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish generously with fresh dill.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use a combination of fish stock and clam juice.
- âIf you don't have fresh dill, fresh parsley can be used as a garnish.
- âEnsure the soup does not boil after the cream is added to prevent curdling.
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- Add a handful of cooked shrimp or mussels in the last few minutes of cooking.
- For a slightly different flavor profile, add a pinch of nutmeg or allspice.