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🍽️ Creamy Zucchini Soup with Salmon Trout

242 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 2 zucchini
• 200 g floury potatoes
• 1 tbsp olive oil
• 100 ml white wine
• 600 ml vegetable broth
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 1 sprig dill
• 100 g salmon trout fillet
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Peel the onion and garlic cloves and dice them finely.
2. 2. Wash the zucchini, trim the hard ends, and cut into small cubes.
3. 3. Peel the potatoes and dice them into small cubes as well.
4. 4. Sauté everything together in hot oil for a short time.
5. 5. Deglaze with white wine and pour in the broth.
6. 6. Let simmer quietly for about 20 minutes.
7. 7. Wash the fish, pat it dry, and place it into the soup.
8. 8. Let the soup steep without boiling further.
9. 9. Remove the fish after about 5 minutes when it is cooked, and take it out of the pan.
10. 10. Take 4 tablespoons of the diced vegetables from the soup and add them to the fish.
11. 11. Add the cream, crème fraîche, and the picked dill tips (except for some for garnishing) to the soup.
12. 12. Blend everything finely.
13. 13. Bring the soup to a boil and season with salt, pepper, and nutmeg.
14. 14. Distribute the soup onto bowls, place the vegetables and fish on top, and serve garnished with dill.

Nutrition per serving

• kcal: 242
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 14 g