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Ingredients
Vegetable-cream Soup with Smoked Trout
- Ingredients
- 1 stalk Leeks (thick)
- ¼ l Vegetable broth
- ⅛ l water
- ⅛ 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
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.
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.