Red Cabbage Cream with Smoked Trout and Horseradish

Summary

Ingredients

• 250 g red cabbae, cooked
• 600 ml vegetable stock
• 2 trout fillet (s), smoked
• 150 g crème fraîche
• 1 handful sprouts
• 2 tablespoon horseradish

Print Recipe Pin Recipe

Instructions

1. Heat the vegetable stock, add the red cabbage, heat, season to taste and puree. Chop the trout fillet and let it steep in the soup for 2-3 minutes. Put the red cabbage cream in soup bowls, add some creme fraiche and sprouts on top. Put the horseradish separately.