Trout Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 25 g flour
- 500 ml chicken broth or vegetable broth
- 300 g trout fillet (s), smoked
- 200 ml whipped cream
- 4 tablespoon wine, white
- 1 tablespoon Worcestershire sauce
- Salt and pepper, freshly ground
- Lemon juice
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Set aside about 100 g of the trout fillet for decoration. Melt the butter in a saucepan and heat the flour while stirring until it is light yellow. Slowly add the stock and whisk through with a whisk. Make sure that there are no lumps. Bring to a boil and cook for about 3 minutes.
- Chop the trout fillets and add them. Add the cream, white wine and Worcestershire sauce and season the soup with salt, pepper and lemon juice. To make the soup particularly creamy, it is recommended to puree the soup with a magic wand.
- Now briefly bring the soup to the boil again. Arrange and decorate with the chopped fillets and the chopped parsley.
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