The Vikings in and around Ribe had quick access to the Wadden Sea, and so fish and shellfish were an important supplement to the diet and a great source of protein.
This is the Hvidinggaard fish soup:
Fish soup
5 carrots
5 medium sized onions
Butter
Water ca. 1.5 litre
Chervil
Cress
1 cup cream
Salt
750 g cleaned fish eg. salmon or trout
Finely chopped top of spring onion
Clean and dice the onions and carrots. Rinse the herbs and chop medium fine.
Melt the butter in a cooking pot. Add the onions and carrots and cook for a couple of minutes. Add the water and bring to a boil. Leave to simmer until the vegetables are 'al dente'. It's now time to add the herbs and the cream.
Cut the fish in bite-sized pieces and add them to the soup. Let it simmer over low heat until the fish is tender. Season to taste.
Sprinkle with chopped spring onion and serve with bread.
Enjoy!