Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 6-8
| Ingredients | Preparation |
|
2 tbsp butter 2 large leeks, white part only, thinly sliced 2 large floury potatoes, diced 500ml chicken stock 300ml thickened cream Salt and black pepper 1 hot smoked trout fillet, flaked Baby basil leaves, to garnish |
1. Melt butter in a medium saucepan over medium high heat, add leeks and potato then reduce heat and cook for 10 minutes until softened. 2. Add the stock and cream and bring to the boil, then reduce heat to simmer and cook for 15 minutes until potatoes are tender. 3. Remove from heat and puree with a stick blender or high speed blender until smooth. Return to cleaned saucepan and reheat for serving. Check seasoning. To finish 1. Ladle soup into bowls and add pieces of trout. Garnish with fresh herbs. |
