Pureed Trout Soup with Broccoli and Zucchini
Trout gives this soup complete protein and omega-3 fats, while broccoli and zucchini add fiber and a gentler vegetable note. Cream makes the texture velvety, so the soup turns out filling yet delicate.
Cover trout (400 g) with water (1000 g), bring it to a boil, and cook for 5 minutes, then lift the fish out carefully and break it into large pieces. Saute onion (120 g) in ghee (50 g) until translucent, and strain the fish broth back into the pot.
Add broccoli (400 g), zucchini (400 g), rosemary (1 g), table salt (6 g), and black pepper (1 g) to the broth, then return the sauteed onion with the fat. Cook the soup for about 10 minutes until the vegetables are completely tender.
Take the pot off the heat and blend the soup until smooth. Pour in heavy cream 35% fat (200 g), bring it back to a gentle boil, return the trout pieces to the pot, and serve the soup hot right away.
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