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Chop onion finely. Heat butter in a pot and fry onion
until translucent. Peel potatoes and cut them into small cubes. Add to
onion and fry all for some minutes. Douse with wine, add beef stock and
spice with salt, pepper and nutmeg. Let all cook by low heat for about
15 minutes. Then blend and reheat soup. Refine with crem, but cook no
longer.
Cut smoked trout into small pieces, fold into the soup, rehat and season
to taste again. Serve with copped chives. |
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