|
Peel potato and wash the fennel. Dice both. Peel and
chop onion into small pieces. Fry onion, fennel and potatoes in 2 tbsp.
oil and then pour in the vegetable soup. Let everything simmer for 15
minutes, then puree. Season the soup with salt and pepper and stir in
sour cream.
Cut trout fillets into pieces and serve the soup with it. Garnish with a
dill. |
|