Ingredients
- 1 ½ tablespoons unsalted butter
- ⅔ cup finely chopped leeks
- 1 ½ cups diced, peeled boiling potatoes
- 3 cups milk
- 2 whole smoked trout, about 7 ounces each, skinned and boned
- Salt and freshly ground black pepper
- ½ cup heavy cream (optional)
- 2 tablespoons minced fresh chives
- Nutritional Information
Nutritional analysis per serving (4 servings)
318 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 25 grams protein; 52 milligrams cholesterol; 752 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
- Add potatoes and half the milk. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.
- Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.
- Break the trout into one-inch pieces and add it to the saucepan. As the soup cooks and is stirred, the pieces will become smaller.
- Simmer about 15 minutes. Taste for seasoning and season judiciously with salt and generously with pepper. Stir in the cream if desired.
- Serve at once or reheat before serving and sprinkle chives on top.
Dining and Cooking