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Smoked trout with creamy leek soup

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Smoked trout with creamy leek soup

25 minutes

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Smoked trout with creamy leek soup

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T butter
2 leeks, sliced
1 garlic clove, chopped
1 cup vegetable stock
½ cup cream
sea salt and freshly ground black pepper, to taste
200 g Woolworths oak-smoked trout ribbons
40 g green olives, roughly chopped, to garnish
40 g sundried tomatoes, roughly chopped, to garnish

Method

1. Melt the butter in a saucepan and sauté the leeks and garlic for 2–3 minutes, or until soft.

2. Pour in the stock, bring to the boil, then reduce heat and simmer until the stock has reduced. Stir through the cream and season to taste.

3. Divide the soup between bowls, top with the smoked trout ribbons and garnish with the olives and sundried tomatoes.

Cook’s note: Add a few capers or a drizzle of olive oil to the garnish for extra punch.

Find more seafood recipes here

Photographs: Jan Ras
Food assistant: Bianca Jones