Monday, 30 June 2014
Wild trout and lovage soup
We have done a couple of food swaps recently for freshly caught trout so yesterday, for our monthly community cafe at Marley Hill, we invented a new soup - wild trout and lovage.
Ingredients were fish stock (we have some homemade in the freezer), fresh trout (simmered in a pan for a few minutes to make it easier to remove the skins and bones which should then be kept to make more stock), a handful of potatoes and onions and some fresh lovage from the herb garden. Put the veg, lovage and stock into a pan and add a bit of water if needed and then bring to the boil. Leave to simmer until the potatoes are soft. Blend the soup and then break up and add in the fish pieces. Add seasoning and bring to the boil. Leave to simmer until the fish is cooked through.