| Creamy Smoked Trout Potato Soup |
| Serves 4 as main course, 6 as first course |
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| Ingredients | Directions |
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1 Tbsp oil 1 Tbsp butter 2 medium yellow onions, sliced 1 fennel bulb, sliced 1/2 tsp salt 1/2 tsp sugar |
Set a large heavy pot over medium heat. When the pot is hot, and oil and butter. Wait until butter melts, then add onions and fennel. Season with salt and sugar, reduce heat to medium-low, and cook 30 minutes stirring occasionally until golden brown. |
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2 Russet (baking) potatoes 1 Lb smoked trout 4 cups fish stock 1 cup dry white wine 1 cup water 1 bay leaf 1/4 tsp salt |
Peel potatoes, cut them into eighths. Remove the skin from trout fillets, and break them up into small pieces. Add potatoes, trout, fish stock, wine, water, bay leaf, and salt to the pot. Stir, cover, turn up the heat, and bring to a boil. Reduce heat to medium-low, tilt the cover to allow steam to escape, and simmer for 20 minutes or until potatoes are very tender. If any scum forms on the soup, carefully skim it with a spoon. |
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1/4 tsp black pepper Electric Blender |
Remove soup from heat and uncover. Remove the bay leaf. Stir in the pepper. Let cool 10 minutes. Purèe in a blender in batches for about 1 minute, or until completely smooth and creamy. Soup can be made a day in advance and reheated before serving. |
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1/4 cup heavy cream 2 Tbsp chopped fennel greens |
Laddle soup into warm bowls. Pour 1 Tbsp of cream into each bowl, and mix lightly to make swirls. Sprinkle with fennel greens and serve with crusty bread. |