Beetroot soup with smoked trout and dill


  • Serves 4 people

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 1 baby fennel bulb, finely chopped, fronds reserved to serve
  • 1 garlic clove, finely chopped
  • 800 gm beetroot (about 4 large), coarsely chopped (reserve any small tender leaves to serve)
  • 1 small sebago potato (about 150gm), coarsely chopped
  • 1 litre (4 cups) chicken or vegetable stock
  • 1 fresh bay leaf
  • 300 gm sour cream
  • Juice of ½ lemon, or to taste
  • 100 gm smoked trout, coarsely flaked
  • To serve: coarsely chopped dill
01   Heat oil in a large saucepan with onion, fennel and garlic and sauté over medium-high heat until tender (4-5 minutes). Process beetroot and potato in a food processor until finely chopped, add to pan with stock and bay leaf, season to taste, bring to the boil and cook until beetroot is tender (15-20 minutes). Discard bay leaf, add half the sour cream and blend with a hand-held blender until smooth. Add lemon juice, check seasoning and serve hot, dolloped with remaining sour cream, scattered with smoked trout, dill, small beetroot leaves and fennel fronds.
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