My daughter spent a summer week along the west coast in Sweden. There she ate a soup that she just loved. She sent a photo and a general description of the soup's contents. Based on that, I have tried to recreate it and according to my daughter, my version is better. It may seem complicated to make it with many steps, but it's actually not that complicated. If you have ready-made seafood stock in the freezer, it is easy to whip it up quickly. The jalapeño potatoes provide an exciting burst of flavor Try it!
You will need
Seafood stock
2.2 lbs of heads and shells from shrimp, crayfish, and/or lobster
1 carrot, coarsely sliced
1 large yellow onion, cut into large pieces
½ leek (it’s okay to use the dark green part), washed and cut into pieces
½ large or one small fennel (or 1 tbsp fennel seeds), cut into pieces
5.3 oz celeriac, peeled and cut into pieces
2 ½ tbsp tomato paste
¼ cup canola oil
Water
3/4 cup dry white wine
10 white peppercorns
1 bay leaf
Jalapeño potatoes
1.3 lbs small firm potatoes
6 large cloves of garlic, finely grated
2–3 jalapeños, finely chopped
0.42 cup olive oil
2 tsp honey
2 tsp sea salt
Generous amount of freshly ground black pepper
Butter-fried fennel
½ large or one small fennel
2 tbsp butter
Salt and pepper
1 tsp honey
Soup base
1 cup seafood stock
1 tbsp cognac
1.27 cups crème fraiche
0.42 cup heavy cream
About ½ tsp finely chopped red chili (amount depending on the strength of the chili).
½ tsp Pul biber
1 tsp honey
Salt and freshly ground black pepper
Seafood
7 oz cooked peeled shrimp
Garnish
1 small carrot, peeled and cut into thin strips or shapes and fried in butter (can be omitted)
Springs of dill
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