Trout Cream Soup

For the trout cream soup, heat the soup. Add the thyme and rosemary sprigs together with the garlic clove and the trout fillets.

Simmer gently for about 20 minutes. Remove the spice sprigs. Strain soup, add cream and creme fraiche and reduce to desired consistency.

Remove the soup from the heat. Add the cold butter in flakes and whip everything with the strainer.

Season the trout cream soup with lemon juice, salt and pepper and serve.

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