Orange foam soup

Ingredients for 4 servings:

• 4 orange(s), untreated
• 2 shallots
• 2 tbsp butter
• 1 tbsp honey
• 1 tbsp curry powder
• 100 ml white wine
• 600 ml vegetable stock
• salt and pepper
• 250 ml cream
• ½ bunch chives
• 1 trout fillet(s), smoked

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

With trout fillet

First, wash the oranges in hot water and dry them. Zest half of the oranges and squeeze the juice from all of them. Peel and dice the shallots. Sauté them briefly in the butter until translucent. Add the honey and curry powder and caramelize lightly. Deglaze with orange juice, white wine, and vegetable stock. Simmer gently for about 10 minutes. Then puree everything thoroughly. Next, wash the chives, shake them dry, and cut them into small rolls. Finally, cut the trout fillet into pieces. Ladle the soup into four deep bowls, add a few pieces of fish, and garnish with chives.