Smoked Fish Soup with Fresh Dill
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g smoked fish, fillets, e.. trout or salmon
- 2 tablespoon butter
- 2 tablespoon flour
- 250 ml milk
- 500 ml vegetable stock or fish stock
- 1 cup crème fraîche
- 0.5 ½ bunch dill
- salt and pepper
- 1 pinch (s) nutmeg
- cream, whipped
Print Recipe
Pin Recipe Instructions
- Prepare a roux from butter, flour and milk and gradually add the vegetable stock / or the fish stock until you have a nice creamy soup (add stock if necessary) and let it simmer for 15 minutes - stir occasionally so that nothing burns.
- In the meantime, wash the dill and remove the fine greens from the stems. Roughly chop about 1/4 of the dill tips and cut some dill stalks into very fine rings and add to the soup. Also add the crème fraîche to the soup. Pepper a lot and add a pinch of nutmeg.
- Stir vigorously again. The soup still tastes rather bland - but be careful with the salt!
- Peel the smoked fish fillet and carefully pluck or cut into small pieces and add to the soup. Let the soup steep for another 10 minutes. Now salt as needed and fold in the fresh dill. Pour portions into bowls or plates and add some whipped cream if necessary.
- Tastes wonderful with fresh bread.
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