Description
Rainbow trout soup with milky creamy taste.
Ingredients
-
Trout
500 g
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Potatoes
5 piece
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Red onion
1 piece
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Milk
400 ml
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Flour
1 Tbsp
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Pepper white
-
Salt
-
Lemon juice
Cooking
Cut the potatoes into large cubes (2x2,5cm), onion - half rings. Boil 1 litre of salted water, add the vegetables and reduce the heat cook for about 10 minutes.
Fish cut into large pieces, add to vegetables, add pepper, drizzle with lemon juice and cook for another 10 minutes.
Milk to combine with the flour and stir until smooth.
Pour milk mixture into soup, bring to boil and remove from heat. Serve the soup with fresh herbs. Bon appetit!
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