in Soup Recipes

Red cabbage cream with smoked trout and horseradish

updated

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Ingredients for 4 servings:

  • 250 g red cabbage, cooked
  • 600 ml vegetable stock
  • 2 trout fillets, smoked
  • 150 g crème fraîche
  • 1 handful of sprouts
  • 2 tbsp horseradish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Use up leftovers, starter for the next day

Heat the vegetable broth, add the red cabbage, heat through, season to taste, and puree. Chop the trout fillet and let it simmer in the soup for 2-3 minutes. Ladle the red cabbage cream into soup bowls, top with some crème fraîche and sprouts. Serve the horseradish separately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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