Cream of trout soup

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 tbsp butter
• 250 g smoked trout fillet(s)
• 200 ml cream
• 500 ml fish stock
• 200 ml water
• salt and pepper
• some lemon juice
• 2 egg yolks
• 1 bunch dill, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

made from smoked trout fillets

Peel and finely dice the onion, then sauté in butter in a saucepan until softened. Cut the trout fillets into pieces, reserving a few pieces for garnish. Puree the rest with the cream. Then add the fish stock and water to the diced onions. Bring to a boil and simmer for 5 minutes. Season with salt, pepper, and lemon juice. Remove the pan from the heat. Whisk the egg yolks, stir in a few spoonfuls of broth, stir the mixture into the soup, briefly froth with an immersion blender, and sprinkle in some of the dill. Ladle into cups or soup bowls, add the reserved trout pieces, and sprinkle on the remaining dill.