in Germany, Soup Recipes

Swede soup with smoked trout fillet

updated

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Ingredients for 2 servings:

  • 100 g carrot(s)
  • 250 g swede(s)
  • 1 onion(s)
  • 25 g palm fat
  • ½ liter beef broth, strong
  • some salt and pepper from the mill
  • 100 g smoked trout fillet(s)
  • 4 tbsp crème fraîche
  • some parsley or chives for garnishing

Instructions

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

Clean, wash, and peel the vegetables. Finely chop the carrots and swede. Finely dice the onion. Heat the palm fat in a saucepan and sauté the vegetables for about 3 minutes. Pour in the beef broth, bring everything to a boil briefly, and simmer over medium heat for about 15 minutes. Then purée the soup and season with salt and pepper. Cut the trout fillets into bite-sized pieces and divide among soup bowls. Top with the swede soup and top each with a dollop of crème fraîche. Sprinkle with parsley or chives and serve.

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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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