Apple and horseradish soup with smoked carp


4 pieces of smoked carp or 4 pieces of smoked trout

500 ml of stock from prime boiled beef or vegetable stock
1 small onion
3 pieces of peeled apple

30 g of butter

30 g flour

60 g of fresh cellery

100 ml white wine

400 ml  of cream

100 g  LieblingsKren

1 cl of armagnac

1 tablespoon of crème fraîche

1 pinch of nutmeg
1 pinch of salt, 1 pinch  of pepper


Finely dice the onion and sweat in the butter until translucent, also finely dice the celery and apple and sauté one after the other. Add the flour to bind and fill with the white wine and the stock. Simmer for around 15 minutes and then add the LieblingsKren and continue to simmer for another 10 minutes. If necessary add a little salt to the stock and mix with a hand-held blender or food processor. Fill up with crème fraîche and cream and bring to the boil briefly. Strain through a sieve and it is then ready. Can be served with smoked carp filet (cut into small pieces) or also smoked trout.