Frankfurt herb soup with smoked trout filet

Name: Frankfurt herb soup with smoked trout filet
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg; 1 collar Herbs for Frankfurt Green Sauce; 1 glass (400 ml) Vegetable stock; 250 g Whipped cream; 1 TABLESPOON sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g smoked trout fillet; 7-10 Tbsp Chives, dill, dill flower and pimpinella

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg
1 collar Herbs for Frankfurt Green Sauce
1 glass (400 ml) Vegetable stock
250 g Whipped cream
1 TABLESPOON sauce thickener
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g smoked trout fillet
7-10 Tbsp Chives, dill, dill flower and pimpinella

Directions

1
Boil egg in boiling water for about 10 minutes until hard. Rinse cold and peel. Wash herbs, dab dry, pluck leaves from the stalk and chop. Put stock and herbs in a pot and bring to the boil.
2
Remove from the heat and puree with a blender. Add cream and sauce thickener and bring to the boil again. Season to taste with salt and pepper. Chop the egg. Cut trout fillet into pieces.
3
Pour soup into cups. Add the trout and some chopped egg and serve sprinkled with chive rolls and garnished with dill, dill flowers and pimpinelle.