Chicory soup with smoked trout fillets

Ingredients for 4 servings:

• 1 kg chicory
• 150 g onion(s), diced
• 2 tbsp butter
• 1 tbsp cane sugar or regular sugar
• 800 ml vegetable stock
• 2 medium-sized apples, approx. 250 g
• 1 lemon(s), organic, grated zest, juice of half
• 1 tbsp tarragon
• 150 ml cream
• 300 g smoked trout fillet(s)
• Salt and pepper, freshly ground
• parsley for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for 4 plates or 8 soup bowls

Halve the chicory lengthwise, cut out a wedge-shaped portion of the root end, and cut into wider strips. Heat the butter in a wide saucepan and fry the diced onions. Add the sugar and caramelize slightly. Stir in the chopped chicory and deglaze with the stock. Peel and core the apples, cut them into small cubes, and add them to the pan. Season with salt and pepper and stir in the tarragon. Let everything simmer for about 10 minutes. Stir in the lemon zest and the juice of half a lemon. Add the cream and heat through. Purée the soup with a hand blender, divide it among the plates, and top with the trout fillets. Sprinkle with parsley, if desired.