Creamy trout soup: best recipes

You've definitely never tried such delicious fish soup with red fish, cooked on a regular stove at home. This delicious fish soup is sure to brighten up your family's fish days! And this dish can be prepared not only for a family dinner. A rich fish soup with red fish and shrimp, by the way, will also be perfect for receiving special guests. They will definitely appreciate your abilities and perhaps even ask for a recipe. In principle, the fish soup is good and with the addition of fish it is more accessible, the main thing is not to forget to add several varieties. Therefore, carp head fish soup with caviar will be a very tasty lunch.

Classic version

The famous Norwegian soup is prepared from a minimal amount of ingredients. The main role in it is played by fish. The fresher it is, the better. It will make a divine broth that will be an excellent base for creamy trout soup.

Ingredients:

trout - 500 grams;
water - 700 milliliters;
potatoes - 400 grams;
leek - 100 grams;
carrots - 150 grams;
heavy cream - 500 milliliters;
olive oil - three to four tablespoons;
croutons, spices, salt - to taste.

Cooking method:

First you need to finely chop the peeled onions and carrots. The latter can be grated on a coarse grater.
After this, the potatoes need to be washed, peeled and cut into small cubes.
Next you need to cut the fish fillet.
Then pour a little olive oil into the bottom of the pan and fry the onions and carrots in it over low heat.
After this, you need to pour water into the container with the fried vegetables and bring it to a boil.
Now you need to pour the potatoes into the pan, add salt and spices to taste.
Next, you need to cook the soup over low heat for 10 minutes.
The next step is to add the trout to the rest of the ingredients.
Finally, slowly pour in the cream.
After this, you need to keep the dish on the fire until the potatoes are cooked.
Now the creamy trout soup should be removed from the stove, garnished with herbs and served. It's especially good with fresh croutons.

Eat for your health!

Trout soup with mushrooms

You can use any mushrooms for this soup.

Ingredients:

Mushrooms – 1 jar
Trout – 500 gr.
Potatoes – 2 pcs.
Carrots – 1 pc.

Preparation:

Place the diced fish into boiling water.

Next, cut the potatoes and add them to the broth.

Grate the carrots, fry in vegetable oil, and add to the soup.

Cook for no more than 15 minutes.

Serve to the table, garnished with greens.

Finnish trout soup

Shrimp soup

All fans of red fish will surely appreciate this dish. A recipe for creamy trout and shrimp soup can take pride of place in any cookbook. Let's try to cook this delicious dish.

Ingredients for broth:

shrimp in shells - 500 grams;
garlic - two cloves;
butter - 50 grams;
fish broth - 800 milliliters;
whipping cream - 200 milliliters.

Dressing ingredients:

fennel - one head;
leek - two thick stalks;
boiled potatoes - 10 medium-sized tubers;
celery - four stalks;
hot smoked trout - 400 grams;
salt, ground pepper - to taste.

Cooking method:

First you need to fry the shrimp in butter along with garlic.
After this, you need to add broth and simmer the food over low heat for 15 minutes.
Then the liquid should be filtered and evaporated so that only 600 milliliters remain.
Next, you need to add cream to the broth and evaporate again to the previous volume.
Meanwhile, fry the fennel, celery and leek in a frying pan until half cooked.
Then they should be added to the hot broth along with salt, pepper, and potatoes. Cooking time: two minutes.
At the final stage, you need to add smoked fish and shrimp to the soup.
After a couple of minutes, remove the dish from the heat, sprinkle with fennel greens and serve.

Reviews about creamy trout soup are most enthusiastic. It can be included in any diet.

How to make Creamy Salmon and Shrimp Soup

Ingredients

3-4 medium-sized potatoes;
50 gr. cream 30% fat;
a pinch of nutmeg;
a few tablespoons of finely chopped chives;
package (200 g) of smoked salmon slices;
250 g king prawns (I used frozen);
2 cloves of garlic;
salt, pepper to taste;
2 tbsp. l. olive. (or any other vegetable) oil;

Cooking method

Cut the potatoes into cubes (for quick cooking and subsequent convenience when chopping with a blender), cook until tender in 1.5 liters of salted water.
Then grind with a blender until a puree soup is formed, add a pinch of nutmeg, fresh cheese, and cream.
Mix again with a blender and place on low heat.
At this time, fry in a frying pan in 2 tbsp. l. olive oil, crushed garlic cloves and add shrimp to them, salt and pepper, fry for 3-5 minutes until they turn characteristic red.
Then add to the puree soup. Bring the soup to a boil, remove from heat.
Before serving, add smoked salmon pieces cut into strips and sprinkle with chives.

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Finnish fish soup: ingredients

First dishes from Scandinavia are very popular all over the world. The recipe for Finnish creamy trout soup is very simple. And the result is simply amazing.

Ingredients:

trout fillet - 500 grams;
red fish soup set - 500 grams;
potatoes - 4-5 tubers;
onion - two heads;
bay leaf - 2 pieces;
carrots - one piece;
fresh dill, salt, pepper - to taste;
heavy cream (20%) - 400 grams;
butter - to taste.

Classic Norwegian fish soup recipe

Of course, not everyone has the opportunity to experience Norwegian cuisine in person while traveling. This is not a reason to refuse creamy fish soup, because anyone can cook it at home. The main thing is to buy fresh fish and other seafood, since the taste of the finished dish directly depends on them. What is required for a traditional stew:

salmon or trout - 500 g;
potatoes - 4-5 tubers;
onion - 1 head;
carrots - 1 pc.;
cream (preferably 20%) - 0.5 l;
olive oil - 2 tbsp. l.;
salt;
allspice;
fresh herbs - for serving.

For any first fish course, it is recommended to take heads, ridges and tails to get a rich and aromatic broth. You can leave a small piece of fillet for a beautiful presentation of fish soup. You just need to remember a few rules. First, the gills are cut out of the head, otherwise the soup will taste bitter. Secondly, parts with bones are cooked for 15-20 minutes, and fillets for only 7-10.

Rinse the prepared fish pieces, cover with cold water and place on the stove. After boiling, reduce the heat and skim off any foam that has formed. The salmon or trout is removed from the finished broth, the liquid is filtered and returned to the stove.

In your free time, you should start frying vegetables. Heat olive oil in a frying pan and add onion, cut into small cubes. After 2-3 minutes, you can add the chopped carrots and sauté for another 5 minutes until soft.

Throw diced potatoes into the boiling broth, add salt, and simmer covered for 15 minutes. Transfer the roast to it, let it simmer, add pepper. Next, it is advisable to chop the vegetables with an immersion blender or take out the potatoes and mash them into a puree. Disassemble the cooled fish into small slices, discarding the skin and bones. If fillet is used, then you only need to cut it. Return the salmon (trout) to the pan, pour in the cream and bring to a boil. After this moment, immediately turn off the stove.

When serving, chopped herbs are usually added: parsley, cilantro or dill. It is permissible to add a slice of lemon.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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When using 20% cream, the risk of curdling during boiling is less than with 10%. You can dilute the product with milk if it seems too fatty.

How to prepare Finnish fish soup

The cooking steps are described below:

First, the trout needs to be cut. Then the fillet must be freed from the bones and cut into medium cubes.
After this, the fish trimmings should be filled with three liters of fresh water and put on fire. You can immediately add bay leaf, herbs and one peeled onion to the broth. Cooking time: 25 minutes.
Next, you need to peel, wash and cut the potatoes into neat cubes.
Then the second onion and carrots need to be finely chopped.
Now, while the fish is cooking, fry the chopped vegetables in a frying pan with a little oil for ten minutes.
After this, you need to add potatoes to the onions and carrots and fry for a few more minutes.
Next, the prepared and slightly cooled broth must be strained.
Then you should throw vegetables, trout fillet, salt, pepper into it and cook until the potatoes are soft.
At the final stage, add cream and chopped dill to the creamy trout soup. Next, the contents of the pan must be brought to a boil.
To make the dish more juicy and rich, it should be removed from the heat and left for an hour under a closed lid. Then it can be served to the table.

How to cook “Chowder with shrimps”

Pour 10 cups of water into a saucepan and add 2 cups of vegetable broth. Add some salt. Bring to a boil and add the potatoes cut into small pieces into the broth. Cook for another 10 minutes.

Cut the carrots into slices and add to the potatoes in the broth.

Finely chop the onion and celery.

Fry the onion and celery in olive oil until the onion is soft and golden.

Add fried celery and onion, peeled shrimp, fish cut into small pieces, dried dill and bay leaf into the broth. Cook for 5 minutes.

Then add fresh herbs and turn off the heat. The shrimp soup should sit a little. And you can serve it to the dinner table!

Cooking tips

Try to “assemble” creamy trout soup in parts. Firstly, separately cooked vegetables have a more interesting taste, and secondly, it’s easier to bring them to the desired consistency.

You can add fresh and smoked trout to the dish. In this case, raw fish must be removed from excess moisture. To do this, cut the fillet into cubes and add plenty of salt, and after ten minutes pat dry with a paper towel.

After small shrimp are thrown into the soup, you can immediately remove it from the heat. Otherwise, the seafood will be overcooked and taste rubbery.

It’s better to add boiled frozen shrimp directly to the plate before serving.

You can use fish heads to make the broth. It will turn out rich and appetizing.