Herb soup with smoked trout

Name: Herb soup with smoked trout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg; 1/2-1 collar Parsley,; 7-10 Tbsp Dill and chives; 3-4 Tsp Vegetable broth; 1 teaspoon (10 g) soft butter; 7-10 Tbsp or margarine; 2 tl (10 g) Flour; 2-3 TABLESPOONS Fresh cream; 7-10 Tbsp salt, white pepper; 125 g smoked trout fillet

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg
1/2-1 collar Parsley,
7-10 Tbsp Dill and chives
3-4 Tsp Vegetable broth
1 teaspoon (10 g) soft butter
7-10 Tbsp or margarine
2 tl (10 g) Flour
2-3 TABLESPOONS Fresh cream
7-10 Tbsp salt, white pepper
125 g smoked trout fillet

Directions

1
Cook the egg for about 10 minutes. Quench, peel and let it cool down
2
Wash the herbs and shake dry. Pluck parsley and dill from the stalks. Coarsely chop all herbs
3
Bring a good 3/4 l water to the boil. Stir in stock. Bring the herbs to the boil briefly and puree finely. Knead butter and flour. Stir into the soup in flakes. Bring to the boil. Refine with crème fraîche. Season to taste with salt and pepper.
4
Chop the egg. Cut fish into pieces. Serve the soup. Add trout and chopped egg and garnish with the remaining herbs