Vegetable-cream Soup with Smoked Trout

0
Average: 0 (0 votes)
(0 votes)
Vegetable-cream Soup with Smoked Trout
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
1 stalk Leeks (thick)
¼ l Vegetable broth
l water
l white wine
1 onion
1 small Parsnip
1 carrot
1 Tbsp butter
1 Tbsp Pastry flour
salt
peppers (freshly ground)
1 tsp freshly grated Nutmeg
4 Tbsps Sour cream
2 fresh Dill (rinsed, fronds plucked)
4 smoked trout
How healthy are the main ingredients?
LeekSour creamonionParsnipcarrotsalt

Preparation steps

1.

Peel onion and finely chop. Rinse carrot and parsnip, peel and cut into small cubes. Trim leek, rinse and cut into strips. Heat butter in a skillet and sauté onion, carrots and parsnip over medium heat for 3 minutes. Sprinkle with flour, mix well until the flour has absorbed, then whisk in the vegetable broth. Add water and bring to a boil.

2.

Add leek and simmer over low heat until all vegetables are soft, about 10 minutes. Puree with an immersion blender (optionally, straining through a sieve after pureeing). Add wine and simmer for another 2 minutes. Remove from heat and stir in sour cream. Season with salt, pepper and nutmeg and continue to whisk until heated through. Cut trout fillets into bite-sized pieces and divide among 4 bowls. Top with the soup and serve garnished with dill.