Fish Cream Soup with Chive Oil (Norwegian Fiskesuppe)

Fiskesuppe, as it's called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway. Local cooks sometimes swap out cod for other seasonal fish, such as salmon, or add accents like red pepper, chunks of bacon, or chive oil.

Chive Oil:
1 bunch chives
1 pinch sea salt
½ cup extra-virgin olive oil

Soup:
1 Tbsp. extra-virgin olive oil
4 large carrots, diced (1¼ cup)
2 yellow onions, chopped (2¼ cups)
2 ribs celery, diced
2 tsp. sea salt
2 cups fish stock
1⁄3 cup dry white wine
4 cups heavy cream
1 cup crème fraîche
1½ lb fresh cod, cut into 1" cubes

To Serve:
bread
chopped chives

Make the Chive Oil:
Set a bowl of ice water next to the stove. In a medium saucepan of heavily salted boiling water, add the chives and cook until bright green, about 10 seconds; remove and transfer to the ice water.

Squeeze out excess water from the chives, then coarsely chop. Transfer to a blender with a pinch of salt. Slowly stream in the oil, blending on high speed until smooth. Chill, then strain and reserve.

Make the Soup:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the carrots, onion and celery; season with 1 tsp. salt and cook, stirring occasionally, for 2 minutes. Add the wine and cook until mostly evaporated, about 6 minutes. Add the stock and bring to a boil; reduce to a simmer and let cook until the vegetables are al dente, 5-8 minutes. Add the cod and cook for 2 minutes. Stir in the cream, crème fraiche, and the remaining 1 tsp. salt and bring the soup back to a simmer (for a thicker soup, add more crème fraiche to taste). Taste and adjust the salt as needed.

Ladle the soup into bowls. Drizzle with chive oil and serve with bread if desired.

Makes 4-6 servings.