Bergens fiskesuppe bergen fish soup (recipe)
| Bergens fiskesuppe bergen fish soup (recipe) | |
|---|---|
| Name | Bergens fiskesuppe (bergen fish soup) |
| Ingredients | Norwegian Fish Stock • Carrot • Parsnip • Leek • Fresh parsley • Sour cream |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 138.6 |
| Fat | 4.3 |
| Protein | 20.4 |
| Carbohydrate | 3.4 |
| Fiber | 0.8 |
| Net carbohydrates | 2.6 |
| Sugar | 1.1 |
| Saturated fat | 1.2 |
| Cholesterol (mg) | 94.7 |
| Sodium | 427.8 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Bergens fiskesuppe bergen fish soup (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Bergens fiskesuppe bergen fish soup (recipe) details
Recipe instructions
- In a large stockpot, combine stock, carrots, parsnips and fish. Bring to a boil over medium-high heat. As soon as the soup reaches the boil, lower the heat and simmer uncovered for about 10 minutes.
- Add the leeks and simmer 2 or 3 minutes longer. Remove from heat, lift out the fish with a slotted spoon and set aside on a platter.
- In a small bowl, beat egg yolks with a wire whisk; then beat in about 1/2 cup of hot soup, 1 tablespoon at a time. Pour this back into the soup in a thin stream, beating continuously with a wire whisk.
- With a fork, separate the fish into flakes and add it to the soup. Season with salt and pepper and reheat, but do not let the soup boil.
- To serve, ladle the soup into individual bowls and spinkle with chopped parsley. If desired, garnish each serving with 1 tablespoon sour cream.
Food tags
Scandinavian, European, Very Low Carbs, Healthy,
Bergens fiskesuppe bergen fish soup (recipe) details
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
