Apple – fennel – potato soup with smoked trout
If a mix of food textures is a problem, omit the smoked trout – or serve separately.
Ingredients
- 100 g onions, chopped
- 2 garlic cloves, finely chopped
- 750 g potatoes (not floury)
- 1 tbsp fresh oregano leaves, shredded (or marjoram)
- 2 apples, peeled, cored and chopped
- 1 large fennel bulb, prepared and chopped
- generous knob of butter
- 500 ml vegetable stock
- 50 ml white wine
- 250 ml whipping (or double) cream
- salt, white pepper
- 150 g smoked trout fillets, shredded
Method
- In a saucepan, melt butter over moderate heat. Add onion, sweat for a few minutes. Add potato, fennel, apple and oregano, sweat for a few more minutes, add wine. Add stock, bring to the boil, reduce heat slightly and simmer for 20 minutes until vegetables are soft. Remove from heat, blend to a smooth consistency, pass through a fine-meshed sieve. Add cream, adjust thickness as preferred, season to taste. Serve with a sprinkle of shredded trout fillets (if used).