Soup with smoked trout

200 g fillet of smoked trout

50 g celery root

2 glass vegetable broth

1 glass dry white wine

1 onions

2 Art. l. sour cream

1 h. l. wheat flour
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red pepper

salt

Diced fillet of fish, celery and onion.

Flour fry without oil, cool and connect with vegetable broth. Strain the mixture, add the wine, bring to a boil.

Add to soup celery, onion and 1/3 fish fillet, pepper and salt and cook the soup for 15 minutes.

Before serving in each serving of soup spread the remaining pieces of trout fillets, pour the soup and add the cream.

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