Herbal soup with cream and smoked trout fillet

Ingredients for 4 servings:

• 50 g butter
• 1 small onion(s), finely chopped
• 50 g flour
• 1 liter vegetable broth, cold
• 200 g cream cheese with herbs
• 1 bunch dill, coarsely chopped
• 2 bunches of chives, finely chopped
• 1 bunch parsley, coarsely chopped
• 2 tbsp cream
• some salt
• some pepper, white
• some nutmeg
• 2 medium-sized tomatoes, washed, pitted, and diced
• 50 g smoked trout fillet(s), finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the butter in a pan, add the onions and sauté briefly. Add the flour and sauté briefly (the roux should remain light in color). Immediately deglaze with the cold vegetable stock and simmer gently for 15 minutes, stirring with a whisk. Add the cream cheese and herbs, leaving about 1 to 2 tablespoons of the chives for sprinkling on top. Then puree the whole thing very well with a hand blender. Add a little cream and puree briefly again. Season the soup with salt, pepper and nutmeg and heat well again. Serve in four warmed bowls. Sprinkle the soup with the diced tomatoes, trout fillets and chives and serve immediately.