Bergen Fish Soup Recipe

• 2-3 small Cod/ Pollock (firm fleshed white fish)
• 1 quart Water
• ½ Celery Root
• 1 Carrot
• 1 Leek
• 2 tbsp Butter
• 2 tbsp Flour
• 1 Egg
• 3 tbsp Sour Cream
• Chives (as needed)

• Combine fish and water in a large pot. Boil the water.
• Simmer for ½ hour and filter the stock through cheesecloth thereafter.
• Chop celery root, carrot and leek into small pieces.
• Add them to the filtered stock and cook for 5 to 7 minutes.
• Remove the vegetables from the stock and place them aside.
• Place a heavy pan on heat and melt butter.
• Add flour and cook for 2 to 3 minutes, stirring continuously.
• Add the stock to the flour, stirring constantly. Cook till the mixture is well blended and smooth.
• Combine egg and sour cream in a warm bowl.
• Add a little soup to this mixture. Stir well.
• Continue adding up to 1 cup of the soup to the egg-sour cream mixture.
• Add this mixture back to the soup and heat through. But, do not boil.
• Add the reserved vegetables back to the soup.
• Ladle soup into soup bowls and top with chopped chives.
• Serve hot.