Instructions: Trim and slice the leek and carrots cut the celery root in small cubes.

In a kettle heat the margarine or butter.

Add the vegetables and let cook for a few minutes.

Sprinkle with flour.

Add the fish bouillon or water and spices.

Let the soup simmer covered till the vegetables are almost tender.

Then add the fish fillets and allow the soup to simmer for a few minutes.

Taste it and correct the seasoning.

Add if desired paprika or tomato sauce.

Sprinkle the soup with chopped chives.

Fresh large herring may be used instead of stromming.

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