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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the fish in the water and bring up to a boil. Let simmer for 1/2 hour. Filter this stock through cheesecloth. | 2. Cut up the celery root, carrot, and leek into small pieces and cook in the filtered stock for 5-7 minutes. Remove the vegetables from the stock and put aside. | 3. In a heavy pan melt the butter, add the flour and cook with stirring for 2-3 minutes. While continuing to stir add the stock to the butter-flour mixture and continue to cook until well-blended and smooth. | 4. Mix together in a warm bowl the egg and the sour cream. Eventually add a little of the soup to this while stirring continuously. Continue to add up to 1 cup of the soup little by little until the egg-sour cream mixture has warmed through. | 5. Carefully add this mixture to the remaining soup being careful not to let it boil. Add the resserved vegetables to the soup and serve, each serving to be topped with some of the chopped chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cod	2 -3		fleshed	-	-	-	-
water	1	quart		-	-	-	-
celery root	1/2			-	-	-	-
carrot	1			52.48	12.2624	1.1904	0.3072
leek	1			54.29	12.5935	1.335	0.267
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
egg	1			71.5	0.36	6.28	4.755
cream	3	tablespoons	sour	71.28	1.6668	0.8784	6.966
chive				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.