Ingredients
- 300 g floury potatoes
- 200 g leek
- 150 g lamb’s lettuce
- 600 ml vegetable broth
- 100 ml white wine
- 125 ml cream
- salt, pepper
- 150 g smoked trout fillets
Preparation
1. Peel and dice the potatoes. Clean the leek, halve and cut into strips. Add both dripping wet to the pot. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.
2. Sort the lamb’s lettuce, wash well and dry in a salad spinner. Set four small bunches of lettuce aside, roughly chop the rest, add to the vegetables with the broth and finely puree.
3. Stir in the wine and cream. Heat again, but don’t let boil again.
4. Season the soup to taste with salt and pepper. To serve, add finely cut trout fillets to the soup and garnish with a bunch of lettuce.
This recipe has been tested and approved by AMC.
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