Lúðusúpa með dillolíu

Halibut soup with dill oil

Classic Icelandic halibut soup , as the Vikings probably already knew it, is actually made with egg yolk, cream, prunes and honey - and it tastes really, really good! This is a slightly more modern version, a little stronger in taste, a little less sweet, but also very tasty - and the special highlight about it is the homemade dill oil that you use to dress the soup. I think it really looks great in terms of color and taste!


Ingredients for 4 servings

1 Tbsp butter
1 onion
2 celery sticks
3 carrots
500 ml fish stock
(preferably from crustaceans)
250 ml cream
80 ml apple cider vinegar

400 g halibut
200 g crabs
1 apple

4 Tbsp dill oil


Preparation

Slowly heat the butter in a large pot.

Wash, clean and chop the vegetables.

Fry the chopped vegetables in the pot.

Pour the fish stock over it and simmer for about 20 minutes.

Then puree well...

and add the apple cider vinegar.

Cut the halibut into bite-sized pieces and add to the soup along with the crabs.

Peel the apple, core it and cut it into small cubes. Then add it to the soup too.

Finally add the cream and stir in.

Then serve the warm soup on the plates and sprinkle with the dill oil.
Serve straight away - enjoy your meal!

[Translated from here.]