Thursday, July 30, 2009
Chilled Potato Soup with Smoked Trout
Fresh trout is one of my favorite fish to cook! It's a clean, healthy, inexpensive and positively delicious. I've blogged about it before (click here), but there's a new way to incorporate it into a dish.
In honor of my almost-vegan summer, here's a recipe for a Chilled Potato Soup topped with a tiny piece of smoked trout. It's a great way to use leftover trout if you made it for dinner the night before, or you could buy smoked trout and use it on this soup (the smoke flavor would taste great). If you want to make it vegan, simply, leave off the trout and sprinkle with dill and drizzle with olive oil!
Note: This soup is also delicious served hot!
Domestic Diva's Chilled Potato Soup with Rainbow Trout
1 smoked trout fillet
8 potatoes, peeled and sliced
1 onion, chopped
1 bay leaf
2 garlic cloves, peeled and chopped
2 tbsp olive oil plus more for drizzling
pinch of red chili flakes (optional)
2 tbsp fresh lemon juice
3 cups vegetable broth
2 tbsp fresh dill
salt & pepper
In a large pot, heat 2 tbsp of olive olive oil over medium heat. Add the onions and saute for about 6-8 minutes, or until soft and translucent. Add the garlic & chili flakes and saute for 1 more minute. Add the potatoes and the bay leaf, cover with the stock, and simmer for 30 minutes, or until the potatoes are soft.
Allow to cool, remove the bay leaf, and then puree in a blender until smooth & creamy. Season to taste with salt and pepper. Then, place the soup in the fridge and chill for 3-4 hours. Note: Because this soup is served chilled, you may need extra salt to bring out the flavor.
To plate, ladle soup into bowls. Top with a piece of rainbow trout, drizzle with olive oil, squeeze a little lemon and sprinkle with dill. Enjoy!
Source for Ingredients:
rainbow trout, organic yukon gold potatoes and Le Soste di Ulisse extra virgin olive oil from Whole Foods
Music on Tap:
Pearl Jam - No Code
Andrew Bird - Noble Beast