Creamy Smoked Trout Soup with Leek, Dill and Chervil

Ingredients

• 400 g waxy potatoes
• 2 stalks leeks
• 1 large onion
• 1 tbsp Sunflower oil
• 700 ml vegetable broth
• 300 g smoked trout fillet
• 1 tbsp mustard seeds
• 150 ml heavy cream (at least 30% fat)
• a splash lemon juice
• Salt
• Pepper
• 2 handfuls fresh chervil (10 g)
• 2 handfuls fresh dill (10 g)

Instructions

1. 1.

   Wash, peel and cube the potatoes. Halve the leeks lengthwise, wash thoroughly and slice into thin rings. Peel and finely dice the onion.

2. 2.

   Heat sunflower oil in a pot, sauté the onion. Add the cubed potatoes and half of the leek, then pour in vegetable broth. Cook on medium heat covered for about 20 minutes.

3. 3.

   Meanwhile, break the smoked trout fillet into bite‑sized pieces. Toast mustard seeds in a non‑stick pan without fat for about 2 minutes over medium heat. Puree the soup with an immersion blender, add the remaining leek and cook another 10 minutes on medium heat.

4. 4.

   Add cream and lemon juice, season with salt and pepper. Wash the dill and chervil, shake dry and pluck leaves (for chervil). Finely chop the herbs. Ladle the soup into bowls, garnish with trout pieces, mustard seeds, chervil and dill, and serve.