Hake Soup

Preparation:

Preparation: Clean the carrots and potatoes, cut them into small pieces and cook them for 10 minutes in half a liter of boiling salted water. Add the fish into small pieces, cook for another 10/15 minutes. Blend with the immersion blender (or blend fish and vegetables and then add them back to the cooking water. Add the cooking cream, season with salt, cook for a couple more minutes to mix the ingredients. Arrange the soup in 4 bowls, garnish with chopped chives and toasted bread, drizzle with a drizzle of oil and serve.