Pollock party Soup (Selskapssei gryte)

5 oz bacon

1 2/3 cops (1 3/4 dl) leeks, sliced

1 celery root, small

1 lb. (450 g)pollack

3 potatoes, medium

5 oz (140 g) lox

2 onions, small

Salt and white pepper

2 3/4 cup (6 3/4 dl) water

Parsley

7/8 cup (2 1/4 dl) whipping cream

Dice bacon, celery root, and potatoes. Peel and cut onions in wedges, and add all to a heavy bottomed saucepan. And water. Bring to a boit, lower heat, and let simmer approximately 30 minutes. Pour off most of the water “save it” and place the remaining mixture in the pan in a food processor or blender, and combine on high setting. Remove sauce to a casserole dish and the saved water and cream. bring to a boil. Add sliced leek (save som for decoration) and lrt simmer 3-4 minutes. Add pollack cut in chunks. remove from heat and let fish steep 4-5 minutes. Thinly slice lox (save some for decoration), add to saucepan, and steep for another 2-3 minutes. Add salt and pepper to taste. If soup is too thick, add a little more water or cream. Pour into soup bowls, decorate with parsley, leek rings, and thin strips of lox. Serve with crisp bread.