Cucumber dill soup with trout

Name: cucumber dill soup with trout
Total time: 25 min
Yield: 4
Ingredients: 50 gram butter; 50 milliliters liquid baking product; 1 onion; 2 cucumber; 1 potato; 1 tablespoon flour; 400 milliliters chicken bouillon; 2 tablespoon lemon juice; 200 milliliters milk; 3 tablespoon fresh dill; 125 milliliters creme fraiche; 125 milliliters sour cream; 2 smoked trout fillet; 1 spring / forest onion

Ingredients

50 gram butter
50 milliliters liquid baking product
1 onion
2 cucumber
1 potato
1 tablespoon flour
400 milliliters chicken bouillon

2 tablespoon lemon juice
200 milliliters milk
3 tablespoon fresh dill
125 milliliters creme fraiche
125 milliliters sour cream
2 smoked trout fillet
1 spring / forest onion

Directions

Heat the butter and fry the onion. Add the cucumber and potato cubes and the flour and fry for 1-2 minutes.
Pour in the stock and season with salt and pepper. Let it boil gently for about 15 minutes. Allow to cool.
Puree with the lemon juice, the milk and half of the dill. Put in the crème fraîche and put the soup in the fridge (this can also be done a day in advance).
Divide the trout over bowls or plates.
Stir the spring onion through the soup, pour the soup over the trout and sprinkle with the rest of the dill.