Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g potato (s)
- 150 g apples
- 300 g celery
- 1 piece (s) ginger
- 1 liter vegetable broth
- 50 g trout fillet (s), smoked
- 150 g creme léère
- 2 tablespoon parsley, chopped
- 50 g sunflower seeds
- salt
- sugar
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, celery, apples and ginger and cut into cubes. Bring the vegetable stock to the boil in a saucepan and cook the cubes until cooked for 20 minutes.
- Roast the sunflower seeds in a coated pan until golden. Cut the trout fillets into pieces.
- Puree the soup, season with crème légère, salt and sugar. Place the trout on top of the soup and sprinkle the seeds with the parsley on top.
- If you don`t like fish (e.g. children) you could also eat a fine sausage with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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