Summary

Ingredients

• 50 g butter
• 1 small onion (s), finely chopped
• 50 grams flour
• 1 liter vegetable broth, cold
• 200 g cream cheese with herbs
• 1 bunch dill, roughly chopped
• 2 bundles chives, finely chopped
• 1 bunch parsley, roughly chopped
• 2 tablespoon heavy cream
• a bit salt
• some pepper, whiter
• some nutmeg
• 2 medium tomato (s), washed, pitted, diced into small pieces
• 50 g trout fillet (s), smoked, slihtly finely chopped

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Instructions

1. Heat the butter in a pan, add the onions and sauté briefly. Add the flour and sweat a little (the roux should stay light). Deglaze immediately with the cold vegetable stock and then simmer gently for 15 minutes while stirring with the whisk.
2. Add the cream cheese and herbs, but leave about 1 to 2 tablespoons of the chives to sprinkle. Then puree the whole thing very well with the hand blender. Add some cream and puree again briefly. Season the soup with salt, pepper and nutmeg and reheat well.
3. Arrange in four preheated plates. Sprinkle the soup with the diced tomatoes, the trout fillets and the chives and serve immediately.