Hot SOUP: This soup recipe was given to me by a Norwegian friend years ago when I was living in London. I suppose it is similar to other fish soup recipes.

PALESUPPE---NORWEIGIAN FISH CHOWDER:

2 lb. firm white fish (haddock, cod)               

1 carrot, sliced

1 each celery stalk & onion,  chopped                        

2 tbsp. butter + 3 tbsp. all purpose flour

2 cups milk                                                     

½ cup each slivered leeks and carrots                                     

¼ cup sour cream

salt and freshly ground white pepper

seasoning ingredients:

    4 peppercorns                                             

    2 cloves

    1 tsp. salt                                        

    1 bay leaf

Place fish, vegetables and seasoning ingredients in a large pot with water to cover. Bring to a boil, cover and lower heat to simmer about 12-15 minutes, just until fish flakes when pricked with a fork. Remove fish with a slotted spoon. Cut into large chunks, removing bones and skin. Strain cooking liquid, reserving 2 cups.

In a large heavy saucepan over medium-low heat, melt butter. Stir in flour and cook roux for 3-4 minutes, stirring. Whisk in reserved hot cooking liquid, whisking continuously to prevent lumps; then add milk. Bring to a boil. Stir in slivers of carrots and leek. Simmer for 5 minutes. Return fish to pot. Blend in sour cream and adjust seasoning, adding more salt if necessary and white pepper to taste.

Ladle into heated soup bowls to serve.