This unusual Norwegian fish soup is rich and intense.
1 1/2 pounds salmon bones, heads, and trimmings
1 quart water
1 cup dry white wine
1 1/2 pounds leeks, cleaned and chopped
1 cup parsley leaves and stems
1 cup firmly packed, fresh dill leaves and stems plus 1 tablespoon of chopped dill and, for garnish, dill sprigs
1/2 teaspoon whole black peppercorns
2 pints heavy cream
1/4 pound smoked salmon, cut into thin strips
1. Place the salmon trimmings, water, wine, 1 pound of the leeks, parsley, the 1 cup of dill, and the peppercorns in a stockpot. Bring to boil, and skim off foam. Reduce heat, and simmer until the liquid is reduced to about 1 1/2 cups (about 1 hour). Strain through a sieve and reserve the broth.
2. Place the cream in a heavy saucepan with the remaining 1/2 pound of leeks. Reduce rapidly over high heat to 2 cups. Strain out the leeks, and return reduced cream to the pan. Over moderate heat, slowly blend in the reduced salmon stock. When soup is just below the boil, add the 1 tablespoon of chopped dill and half of the smoked salmon strips, cooking them until just past translucent, about 1 minute. Divide the remaining smoked salmon strips among serving cups, then pour the warm soup over them. Top each bowl with a sprig of dill.
Note: You could turn this soup into a hearty stew by adding potatoes and large chunks of salmon.
This unusual Norwegian fish soup is rich and intense. Something like it was served to us by a creative chef, one wintry day, in a ski chalet high above the Oslofjord, when the soup's creaminess and salmony intensity seemed very appropriate. At American tables, you might want to consider serving it in very small portions, perhaps between courses, perhaps in little intermezzo cups. Serves 16 as a between-course treat