Classic And Creamy Norwegian Fish Soup

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1. 1Step 1: Sauté butter and stir in flour until smooth. Add hot fish stock and simmer for approx. 30 min. Add the cream and boil for a further 15 min. Strain the liquid through a colander.
2. 2Step 2: Rinse the vegetables thoroughly. Peel the carrot and celery root and slice the leek into roughly 5 cm pieces.
3. 3Step 3: Set aside the leeks. Slice the vegetables into thin strips and place them in a pot of lightly salted boiling water for a few minutes. Add the leeks for the last approx. 1/3 of the boiling time. Then transfer the vegetables to cold water.
4. 4Step 4: Bring the soup to a boil. Blitz with a hand mixer, season with salt and pepper to taste.
5. 5Step 5: Heat the vegetables in lightly salted water. Slice the fish into rough pieces and poach in salted water. Heat the prawns for a minute in the water.
6. 6Step 6: Arrange the pieces of fish on deep plates and add the vegetables and prawns on top. Add the steaming hot soup and garnish with dill.
7. 7Step 7: Serve with bread or traditional Norwegian crisp bread (flatbrød).