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Yourlocalwonderwoman
Cucumber dill soup with trout
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Ingredients
Directions
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Heat the butter and fry the onion. Add the cucumber and potato cubes and the flour and fry for 1-2 minutes.
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Pour in the stock and season with salt and pepper. Let it boil gently for about 15 minutes. Allow to cool.
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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).
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Divide the trout over bowls or plates.
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Stir the spring onion through the soup, pour the soup over the trout and sprinkle with the rest of the dill.
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Nutrition
375Calories
Sodium0% DV0g
Fat40% DV26g
Protein44% DV22g
Carbs4% DV12g
Fiber0% DV0g
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