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Smoked Trout Soup » Simple and Healthy Recipe! ✅

The homemade soup is filling enough for a cold, rainy meal, but also deceptively light enough for a summer meal. Canned smoked trout has a lot of flavor, so we recommend adding it just before serving the soup. This will help keep the flavors balanced. Also, to keep the dish meatless, you can use vegetable broth instead of chicken broth.

Based on The Magic of Tinned Fish by Chris McDade (Artisan Books). © 2021. —Chris McDade

  • 2 tablespoons unsalted butter

  • 3 garlic cloves, minced

  • 1/4 cup (35 grams) Spanish onion, chopped

  • 3/4 cup (110 grams) fresh corn kernels

  • 60ml of white wine

  • 1 cup (240 milliliters) chicken broth

  • 1/2 cup (120 ml) whole milk

  • Leaves from 4 sprigs of thyme

  • 1 cup (140 grams) diced red potato (½ inch / 1.5 centimeters)

  • 1/2 cup (120 milliliters) cream

  • 1 shallot, thinly sliced

  • 1 can of smoked trout of 3.2 ounces (90 grams).

  • Kosher salt and freshly ground black pepper

  • Dill leaves, to decorate

  1. In a medium saucepan, combine the butter and garlic and cook over medium-low heat until the garlic is fragrant, about 2 minutes. Add onion and continue cooking until onion is soft, about 5 minutes. Add the corn and cook for 1 minute.

  2. Turn the heat up to medium-high, add the wine, and reduce by half, 1 to 2 minutes. Add the broth and milk and bring to a boil. Add the thyme leaves and potatoes, reduce to a simmer, and cook until the potatoes are soft but crumbly and the broth and milk have reduced by about a quarter, about 15 minutes.

  3. Add the cream, shallot and smoked trout. Bring the soup back to a boil and remove from heat. Spice with salt and pepper.

  4. Spread the soup evenly between two bowls and garnish with a few dill leaves and a slice or two of black pepper.

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