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🍽️ Creamy Vegetable Soup with Smoked Trout

285 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek (thick)
• 0.25 l vegetable broth
• 0.125 l water
• 0.125 l white wine
• 1 onion
• 1 small parsley root
• 1 carrot
• 1 tbsp butter
• 1 tbsp flour
• salt
• pepper (from the mill)
• 1 tsp freshly grated nutmeg
• 4 tbsp sour cream
• 2 fresh dill (washed and picked)
• 4 smoked trout fillets

Instructions

1. 1. Peel the onion and chop it finely.
2. 2. Wash the carrot and the parsley root.
3. 3. Peel the carrot and the parsley root.
4. 4. Cut the carrot and the parsley root into small cubes.
5. 5. Clean the leek and wash it.
6. 6. Cut the leek into thin strips.
7. 7. Heat the butter in a pot.
8. 8. Sauté the onion, carrots, and parsley root over medium heat for 3 minutes.
9. 9. Dust the vegetables with flour.
10. 10. Stir well until the flour is no longer visible.
11. 11. Deglaze the mixture with vegetable broth.
12. 12. Add water.
13. 13. Let the mixture come to a brief boil.
14. 14. Add the leek.
15. 15. Simmer the soup over low heat for about 10 minutes.
16. 16. Cook until all vegetables are soft.
17. 17. Puree the soup with an immersion blender.
18. 18. Optionally strain the soup through a fine mesh sieve.
19. 19. Add the wine.
20. 20. Let the soup simmer for another 2 minutes.
21. 21. Remove the pot from the heat.
22. 22. Stir in crème fraîche, salt, pepper, and nutmeg.
23. 23. Whisk the mixture lightly with a whisk.
24. 24. Cut the trout fillets into bite-sized pieces.
25. 25. Distribute the fish pieces onto 4 plates.
26. 26. Pour the hot soup over the fish.
27. 27. Garnish the soup with dill.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 285
• Protein: 23 g · Fett/Fat: 17 g · Carbs: 12 g