Ingredients:
2 filets of smoked trout
1 onion
3 carrots
1 potato
3 sticks of celary
3 spring onions
1 rudabager
5 tablespoons of parsley
1 tsp of herb de provence
2 zucchini
1/4 tsp of salted lemons
2 Quarts of broth
2 tablespoons of tomato paste
3 tbsp of olive oil
Step by Step:
Chop onion, spring onion, celery, onion, potato, rudabager, zucchini into small apx 1/2" pieces.
Put the chopped veggies into a medium stock pot with olive oil
Sautee until the veggies are mostly cooked through.
Add the stock, salt and herbs and cook on medium heat for 20 mins.
Chop the smoked trout
Add half to the soup.
Liquidize most but not all of the resulting soup and return to the pot.
Add all but 4 tablespoons of the chopped trout
Serve the soup
Decorate each bowl with a tablespoon of chopped trout and a large pinch of chopped parsely.