Fish Soup  

From the 3/2004 Viking magazine

2 carrots
1 onion
2 parsnips
Salt
3 pints water
1 lb fish
1 Tbs flour
Milk
cup sour cream
Pepper

Boil carrots, onion, parsnips and salt in 3 pints water. When done, put in fish (Salmon is good). Let boil a few minutes, Take out fish. Thicken the soup by mixing together flour in some milk to make a thick paste and stir the mixture into the soup. Put on low flame and beat in sour cream and a little pepper. Return fish to soup - serve

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