Lobster soup with salmon

1 onion, finely chopped

2 carrots in small cubes

1 parsley root in small cubes

1 small fennel in small cubes (if you are lucky enough to get the green leaves, finely chop these and set aside.

1 leek in small cubes

2 dl dry white wine

3 dl cream

3 dl milk

4 tablespoons lobster stock (or more)


300 g diced salmon

1 pot dill, finely chopped

1 pk parsley leaves, finely chopped

Some peeled, fresh shrimp


Fry onions, carrots, parsley root, fennel and leeks in butter until the onion is shiny. Add white wine and let the liquid almost boil. Add cream, milk and lobster stock. Let it cook for 10 min. Season with pepper. If the sauce is too low in salt, add more stock. Add the diced fish and let it simmer for 5 minutes. Add shrimp, dill, parsley and possibly. fennel leaves just before serving.

NB! The prawns must not boil.

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