Creamy Trout Soup with Chervil

Ingredients

• 1 large smoked trout with skin
• 1 bunch spring onions
• 2 juniper berries
• 1 l meat broth
• 125 ml dry white wine
• 1 EL Butter
• 1 EL flour
• 2 EL freshly chopped chervil
• 200 g whipping cream
• 1 EL Kirschwasser
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Separate the fillets from the trout and remove the skin, setting it aside. Cut the fillets into 1 cm wide strips and keep cool. Wash and trim the spring onions. Roughly chop the green parts; slice the white and light green parts into rings. Crush the juniper berries.

2. 2.

   Bring broth, wine, trout skin, juniper berries, and chopped onion greens to a boil and let steep for 15 minutes, then strain through a sieve.

3. 3.

   Sauté the onion rings in hot butter in a pot until translucent, stir in flour and cook lightly, then pour in the broth while stirring and simmer gently for about 15 minutes.

4. 4.

   Whip the cream stiffly and fold in the Kirschwasser.

5. 5.

   Strain the soup again through a fine sieve and season with salt and pepper. Add half of the whipped cream and mix. Combine the remaining cream with chervil. Place trout strips on preheated plates, pour the soup over them, and garnish with chervil cream before serving.