John Myers
Ingredients for 4 servings:
- 50 g butter
- 25 g flour
- 500 ml chicken broth or vegetable broth
- 300 g smoked trout fillet(s)
- 200 ml whipped cream
- 4 tbsp white wine
- 1 tbsp Worcestershire sauce
- Salt and pepper, freshly ground
- lemon juice
- some parsley, chopped
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Set aside about 100g of the trout fillet for garnish. Melt the butter in a saucepan and heat the flour while stirring until it turns light yellow. Slowly add the stock and whisk, ensuring there are no lumps. Bring to a boil and simmer for about 3 minutes. Chop the trout fillets and add them. Add the cream, white wine, and Worcestershire sauce, and season to taste with salt, pepper, and lemon juice. For extra creaminess, we recommend blending the soup with a hand blender. Bring the soup back to a boil briefly. Serve and garnish with the reserved, chopped fillets and chopped parsley.
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