Summary

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

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Instructions

1. 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.
2. Roast the sunflower seeds in a coated pan until golden. Cut the trout fillets into pieces.
3. 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.
4. If you don`t like fish (e.g. children) you could also eat a fine sausage with it.