Creamy Fish Soup with Shrimp and Dill

In a large pot, melt one tablespoon of butter and sauté the finely chopped onion until translucent. Add the crushed garlic, sliced carrots, and diced celery, then sauté everything for a few more minutes. Sprinkle with sweet paprika, stir quickly, and deglaze with white wine. Let the alcohol evaporate for 2-3 minutes.

Pour the vegetable broth over the sautéed vegetables, add the bay leaf and fresh thyme. Let everything simmer over medium heat for about 10 minutes or until the vegetables have softened. Add the cod fillet cut into suitable pieces and cook the soup for another 5-7 minutes, until the fish is fully cooked.

Remove the bay leaf and thyme sprigs, then blend the soup with an immersion blender until you get a smooth and creamy consistency. Incorporate the whipping cream and lemon juice, then season to taste with salt and pepper. Finally, add the freshly chopped dill.