FENCHELSUPPE  mit  RÄUCHERFORLLE

Fennel Soup with Smoked Trout

300 g potatoes
1 onion
2 fennel bulbs
1 liter of vegetable soup (cube)
100 g sour cream
2 smoked trout fillets
salt, pepper, oil, dill

 

 

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.

 

     
     
 

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