French cheese soup with trout

French cheese soup with trout

Ingredients

• Water 1.5-2 liters based on 250 g per serving
• Trout - 300-400 g
• Processed cheese - 200 g
• Carrots - 2 pcs.
• Onion - 1 pc.
• Butter - 1 tbsp. the spoon
• Dry white wine - 3 tbsp. spoons
• Chicken egg yolk - 1 pc. (for the exotic lover)
• Bay leaf - 1 pc.
• Greens - dill, parsley
• Salt, pepper to taste

Directions

1. Cutting carrots into strips
2. We cut the onion larger than on cabbage soup or borscht
3. Saute onions and carrots in butter until soft.
4. Pour the vegetables into a saucepan on the stove and bring the contents to a boil.
5. While the vegetables are cooking, cut the fish into portions.
6. When the vegetables boil, put the fish in a saucepan and cook for 10 minutes
7. While the fish is cooking, grate melted cheese. It is best to freeze it in the refrigerator ahead of time. Although you can just cut into small pieces without freezing.
8. After 10 minutes of cooking the soup, pour the grated melted cheese into the pan
9. Then pour 3 tablespoons of dry wine into the pan
10. The cheese melts in the hot brew and it turns white with spots of fat floating in it.
11. While the cheese is melting, chop the dill
12. And add it to the pan along with salt, pepper and bay leaf about five minutes before the end of cooking soup
13. Pour the soup into bowls as soon as it's done. Bon appetit!
14. The recipe involves adding egg yolk to the soup. So that it does not curdle in boiling water, pour the broth into a cup even before laying the cheese in it, cool it a little and pour in the well-mixed yolk in a stream, stirring the broth with a spoon. And the broth turns white - in the cup is exactly what happened. Is it worth it, I think, everyone will decide for himself.