TROUT SOUP RECIPE RECIPES
TROUT SOUP RECIPE | EAT SMARTER USA
The Trout Soup recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 45 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Rinse trout, cut across in half, sprinkle with lemon juice and season with salt. Pour wine and fish stock into a pot, add fish and cook for about 10 minutes. Take out fish, strain the stock through a fine sieve, set aside.
- Fnely chop shallots. Add butter to a saucepan and cook shallots until soft. Add flour to the pan and deglaze with fish stock. Mix well so that there are no lumps left. Add to reserved stock and simmer for approximately10 minutes.
- Remove all bones from trout fillets. Puree the fish, add cream. Add fish mixture to the soup. Season with salt and pepper, simmer for about 5 minutes.
- Cut smoked trout fillets into small pieces, divide between soup bawls and and pour soup over them. Sprinkle with grated horseradish and decorate with sprigs of dill.
TROUT CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME
This hearty chowder cooks conveniently in a slow cooker so I can spend more time fishing and less in the kitchen. Adding fresh taste and lively color to the rich cheesy broth is broccoli. -Linda Kesselring, Corning, New York
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 45 minutes
Prep Time 15 minutes
Cook Time 01 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Transfer to a 3-qt. slow cooker; add the milk, dressing, fish, broccoli, cheeses and garlic powder. , Cover and cook on high for 1-2 hours or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.
Nutrition Facts : Calories 554 calories, FatContent 43g fat (16g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 655mg sodium, CarbohydrateContent 10g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 30g protein.
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- In a large pot, melt the butter over moderately low heat. Add the celery, the chopped scallion bulbs and the garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the potatoes, wine, water, broth, thyme, bay leaf and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes. Stir the half-and-half into the soup. Simmer until the soup starts to thicken, 2 to 3 minutes. Remove the pot from the heat and stir in the trout and the scallion tops. Remove the bay leaf from the soup. Notes: If peppered smoked trout isn't available, use regular smoked trout and one teaspoon fresh-ground black pepper instead. Wine Recommendation: California chardonnays can be overpowering, but this chowder provides a perfect showcase. Try a fruity chardonnay from Napa or the Sonoma Valley.
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