Wash and roughly dice the vegetables. Chop the parsley. Put the rapeseed oil in a saucepan, heat it and briefly sauté the diced vegetables with the parsley. Deglaze with the vegetable stock and bring to the boil for about 15 minutes.
Chop the chives and mix with breadcrumbs, lemon juice, egg and cream cheese. Puree the trout fillets with the cream cheese mixture using a magic wand, possibly add some breadcrumbs if the mixture is too runny. Finally fold in the frozen herbs. In my opinion, additional seasoning is not necessary, as the trout itself tastes salty and the herbs do the rest.
As soon as the vegetables have reached the desired consistency and you have seasoned the soup, turn the stove down until the broth no longer boils, i.e. just below the boiling point. This is level 1 on my stove.
Cut off small dumplings from the trout and cream cheese mixture with a teaspoon and let simmer in the broth for about 5 minutes. If you like, you can sprinkle a few chives rolls over the soup before serving.
A few information at the end:
I like to use the freshly packed soup vegetable packets from the supermarket I trust, then nothing is left and everything you need is in there. I season the broth with a little pepper and hot paprika to make it a little bit spicy.
The dumplings are super creamy and melt on your tongue. If you like more bite, you can experiment with oatmeal or durum wheat semolina. I haven`t tested it yet because I like the soft consistency on the one hand and the low carb effect is lost with semolina on the other.
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