Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps butter
  • 1 onion (chopped)
  • 2 cloves garlic cloves (chopped)
  • 1.333 cups Celery root (celeriac) chopped
  • 2 Tbsps all-purpose flour
  • 3.5 cups Fish broth
  • 2.5 cups Smoked trout (fillets, skinned)
  • 0.875 cup cream (30% fat content)
  • 1 Tbsp lemon juice
  • 4 sprigs Dill

Instruction

  • Heat the butter in a pan and fry the onion, garlic and celery root gently for approx. 2 minutes. Add the flour and pour on the fish broth.
  • Tear about 200g trout into pieces and add to the soup with the cream. Simmer gently for approx. 20 minutes, stirring occasionally.
  • Purée the soup finely and season with salt, ground pepper and lemon juice.
  • Spoon the soup into bowls. Tear the remaining trout into pieces and place them in the soup. Garnish with ground black pepper and dill sprigs and serve.