Cold potato soup with spinach, trout fillet and caviar

Ingredients for 4 servings:

• 300 g leek
• 100 g onion(s)
• 300 g spinach
• 400 g floury potatoes
• 100 g smoked trout fillet(s)
• 100 ml white wine
• 500 ml low-fat milk
• 250 ml whipped cream
• 300 ml vegetable stock
• 1 lemon(s), zest
• some caviar
• 1 egg(s), hard-boiled
• 2 pinches of sugar
• Salt
• 50 g butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Clean the leeks. Discard the green parts and use them for another purpose. Halve the white and light green parts lengthwise, wash, drain, and dice. Peel and dice the onions. Clean and wash the spinach, and drain well (Tip: Add a pinch of baking soda to the spinach to help it retain its color). Peel and dice the potatoes. Blanch the spinach in boiling salted water, then pour it into a sieve and rinse. Drain the spinach well and squeeze out any excess liquid. Melt the butter in a saucepan. Sauté the onions, potatoes, and leeks for 4-5 minutes over medium heat, seasoning with salt and a pinch of sugar. Deglaze the vegetables with the wine and reduce it considerably. Then stir in the milk, cream, and stock. Simmer the soup uncovered over low heat for 20 minutes, stirring frequently. Purée the soup in a food processor until smooth and set aside to cool. Finely purée 1/3 of the soup with the spinach, a little salt, a pinch of sugar, and half the lemon zest. Cut the trout fillets into bite-sized pieces and garnish with the remaining lemon zest. Slice the boiled egg. Ladle the light potato soup into warmed soup bowls, top with the green spinach puree, arrange a few egg slices on top, and arrange the trout fillets with caviar and lemon zest on top. Serve with toasted baguette.