Soup of trout

Description

This is one of my favorite soups. Amazing creamy taste!

Ingredients

Trout

600 g
Potatoes

1 piece
Carrots

1 piece
Cream

150 ml
Salt
Black pepper

Cooking

Usually we buy a whole big trout, undressed her, part of fry, fillet of salt, and the head, tail, backbone, fins cook this soup. Of course, should be present meat. If you take pieces of trout, then portions will get larger.

All pieces are well washed, from head to remove the gills, add to the pot and cover with water so that it barely covers the fish. Put on the fire. As the boil - reduce the heat, remove the foam, add salt and cook for about 30 minutes.

When cooked, strain the broth. And 0.5 liters of broth to boil big pieces of potatoes and carrots (until tender).

And while the vegetables cooked, the fish separated from the bones and all the unnecessary (should be only meat). And fork thoroughly mash the fish.

When the vegetables are cooked, grind them together with the broth in a blender until a uniform mass. Pour the mixture back into the saucepan.

Add the fish and about 150 ml of cream. Bring to a boil. It needs more salt and pepper to taste. If you think the soup is too thick, add more broth. If used, for example, steaks of fish, then of course the fish will be bigger and need more broth, too.