Norwegian Fish Soup with a South African Touch

Ingredients:

• 1 onion
• Unsalted butter
• 3L fish stock 
• 50ml white wine 
• 200ml cream
• Corn flour 
• Sour cream
• 800 g cooked fish filet, without bone and skin (hake, salmon or other fish of the day) 
• 4 carrots, diced and cooked
• 1 leek, sliced and cooked
• 1/2 celery stalk, chopped and cooked 
• Salt, pepper
• Sugar
• Parsley

Method:

• Let the onion simmer in just some unsalted butter.
• Add warm fish stock and white wine.
• Add cream.
• Bring to boil.
• Let it boil for about 20 minutes or until it is reduced enough. 
• Adjust the soup with corn starch (is a creamy soup so it must not be too thin).
• Add sour cream and mix it with a hand blender.
• Before serving add the pre cooked vegetables and the fish in nice cubes. 
• Season with salt, pepper and some sugar
• Parsley as the last finish