Trout soup with cream
Description
Hearty and aromatic soup. Sometimes you really crave a first course. If you're tired of regular soups, borscht, or even fish soup, treat yourself to salmon trout soup with cream. Plus, this soup is perfect for a festive lunch! You'll surely impress your guests. To prepare salmon trout soup with cream, it's important to use high-fat cream. So, here's the recipe: 1. Wash and clean the trout fillet. Cut into medium-sized pieces. 2. Wash and peel the onion, potatoes, and carrots. Finely chop the onion. Grate the carrot on a grater. Cut the potatoes into cubes. 3. Blanch the tomatoes: dip them in boiling water, then immediately into cold water, remove the skin, and finely chop. 4. In a deep pot where the soup will be cooked, sauté the onion in olive oil until golden. 5. Add the carrots and cook until soft. 6. Add the tomatoes and sauté briefly. Then pour in one liter of cold water, add the potatoes, season with salt, and cook for 15–20 minutes. 7. Now add the pieces of trout and the cream. Cook for another 5 minutes, until the potatoes are fully cooked. Done! Let the salmon trout soup with cream cool slightly, sprinkle with fresh herbs, and serve. Serve the soup hot.