John Myers
Soups: Vegetable Cream with Trout and Crayfish
The perfect soups: vegetable cream with trout and crayfish recipe with a picture and simple step-by-step instructions.
- 3 piece Waxy potatoes
- 1 piece Onion
- 2 Hands full Frozen soup vegetables
- 1 tablespoon Clarified butter
- 1 tablespoon Grained vegetable broth *
- 1 teaspoon Sugar
- Salt and pepper
- 100 ml Cream
- 200 ml Water
- 1 piece Trout fillet fresh
- 100 g Crayfish tails
- Peel and dice the onion. Fry them together with the frozen and finely chopped soup greens in the hot clarified butter.
- Peel and dice the potatoes and add to the vegetables. Also sauté. Then pour in the water, add the vegetable stock *, close the lid, switch off the stove and let the vegetables cook through the residual heat.
- In the meantime, peel the trout fillet, remove the bones and cut into cubes.
- Process the soft vegetables into a cream with the hand blender. Add the fish cubes and the crab tails and cook for approx. 5 – 7 minutes. If the soup is too thick, add some more water.
- Fold in the cream and season with salt and pepper.
- Pour the soup into preheated plates and serve with a toasted baguette slice.
- * Link to spice mixes: Granulated vegetable broth
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