John Myers
Contents
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Ingredients
Spices:
- 3 middle Carrots
- 4 Shallots
- 1 greater Apple
- 1 tbsp Butter
- 1 l Vegetable broth hot
- 125 g Smoked trout fillet
- 2 tsp Mango chutney
- 100 g Creme fraiche Cheese
- 1 Shot Orange balsamic vinegar
- 1 tsp Orange peel, organic orange
- Salt, black pepper
- 1 pinch Ground coriander
- 1 tsp heaped Ground turmeric
- 1 tsp Honey liquid
Herbs:
- 1,5 tbsp Frozen dill
- 2 tsp Lemon thyme fresh
Instructions
- Clean and peel the turnips and carrots. Peel the shallots, peel the apple, cut out the core. Cut everything into small cubes. Heat the butter in a saucepan, sauté vegetables and apples in it for about 5-7 minutes.
- Deglaze with the hot vegetable stock and bring to the boil. Then simmer over medium heat for about 20 minutes. Cut the trout fillets into fine cubes. Rinse the lemon thyme, drain and remove the leaves.
- At the end of the cooking time, stir in the mango chutney, crème fraîche, balsamic vinegar and orange peel zest. Puree the soup medium-fine with the hand blender (if you want a fine cream soup: puree everything once and then pass through a sieve). Season to taste with salt, black pepper, coriander, turmeric and honey. Add dill and a teaspoon of lemon thyme to the soup.
- Arrange the soup in portions in deep plates. Spread the diced trout fillet on top, then garnish with the remaining thyme. Bon appetit and have fun cooking at home!
- TIP 5: Also tastes good with smoked salmon. If you don't like fish, you can also add diced ham or boiled ham to the soup.
Nutrition
Serving: 100gCalories: 59kcalCarbohydrates: 2.6gProtein: 0.6gFat: 5.2g
