KARTOFFELCREMESUPPE   mit   FORELLENFILETS 

Potatoe Soup with Smoked Trout

3 filet smoked trout
2 tbsp. butter
1 onion
400 g potatoes
125 ml white wine
500 ml beef stock (cube)
125 ml cream
salt, pepper, nutmeg, chives

 

Chop onion finely. Heat butter in a pot and fry onion until translucent. Peel potatoes and cut them into small cubes. Add to onion and fry all for some minutes. Douse with wine, add beef stock and spice with salt, pepper and nutmeg. Let all cook by low heat for about 15 minutes. Then blend and reheat soup. Refine with crem, but cook no longer.
Cut smoked trout into small pieces, fold into the soup, rehat and season to taste again. Serve with copped chives.

 

   
     
 

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